To make the red salsa:

1. Add the serrano peppers, tomatoes, onion, and garlic to a small saucepan and add enough water to cover all ingredients. Bring to a boil over medium heat and cook until soft but not mushy, about 8-10 minutes.
2. Using a slotted spoon, remove ingredients from the saucepan and add to a blender along with the cilantro and salt. Process ingredients on medium until smooth, about 30-60 seconds.
3. Transfer your red salsa to a glass jar until ready to use.

To make the green salsa:

1. Lightly toast the chiles on a comal (see notes) or flat pan on low, for about 3 minutes or until they release their aromas. Move and turn the chiles frequently to avoid burning. Remove from heat and remove the stems.
2. In a small saucepan or pot, add the tomatillos and chiles. Cover with water and boil for 8-10 minutes.
3. Transfer the tomatillos and chiles to a blender or food processor and blend on medium setting for 60 seconds with salt and vinegar. If necessary, add small amounts of water from the boiled tomatillos until the salsa reaches desired consistency.
4. Transfer your green salsa to a glass jar until ready to use.

To make the eggs:

1. Heat the oil in a separate skillet over medium heat.
2. Fry the eggs until whites are set and yolks are cooked to your liking.
3. Place two eggs on each plate. Top one egg with green salsa, and the other with red salsa. Add your favorite toppings, some extra salsa on the side if desired, and serve immediately.

Nellie's Notes

Arbol peppers, which are widely used in Mexican cuisine and known for their fiery heat and slightly nutty flavor, can often be found at your local Mexican grocery stores or online.

Tomatillos, not to be confused with green tomatoes, add flavor, texture, and balance to this salsa recipe. You can find them in the produce section of most grocery stores—and be sure to remove the husks and rinse off the sticky residue before cooking them!

Serrano peppers are small, slender chili peppers with a bright green color. They are similar to jalapeños but with a more intense kick.

To adjust the spice level of your salsas, try removing the seeds and stems of the peppers and chiles for a milder heat. 

A comal is a flat, smooth pan typically made from cast iron and used to heat tortillas. Any sturdy, flat, and smooth cast iron pan or frying pan should work just as well!

Looking for toppings inspiration? We suggest finishing this recipe with sliced avocado, crumbled queso fresco or cotija cheese, chopped cilantro, thinly sliced red onions, or Mexican crema for the best flavor.