Salsa Verde Eggs
Salsa verde eggs are an easy breakfast recipe that takes less than 15 minutes to prepare. Warm corn tortillas topped with eggs cooked in salsa verde just until the whites are set. Add some crumbled cheese, sliced avocado, and cilantro, and you get a beautiful and delicious breakfast.
Easy Salsa Eggs
If I were forced to have eggs cooked only one way for the rest of my life (and I have thought deeply about the subject), I would choose eggs cooked in a sauce.
I’ve been into this eggs-cooked-in-sauce concept (also known as poaching) for quite a while and have shared a few variations over the years.
These days, it’s all about salsa verde eggs. Technically, it’s a breakfast dish, but eggs at my house have no mealtime barriers. I make them for lunch and dinner, too.
My favorite part is breaking into the yolks. It’s so satisfying. All of that creamy, rich yolk runs into the salsa, balancing out the bright and acidic flavor. If you love eggs, I think you’ll love this easy recipe.
How to Make Them
You can make salsa verde eggs in less than 15 minutes. All you do is warm up some salsa verde, crack the eggs into it, and cook them until the whites are set and the yolks are creamy.
Serve them on warm corn tortillas with tangy crumbled cheese, fresh cilantro, and creamy sliced avocado. They’re perfect any time of day!
More Egg Recipes
Eggs in Purgatory | Ranch Eggs | Breakfast Tacos | Chorizo Breakfast Burritos | Avocado Toast
PrintSalsa Verde Eggs
This salsa verde eggs dish is an easy recipe that takes less than 15 minutes from start to finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stove
- Cuisine: Mexican-American
Ingredients
- 1/2 cup salsa verde (homemade or store-bought, see note)
- 2 large eggs
- 2 pinches each of kosher salt and black pepper
- 2 corn tortillas, warmed (see note)
- 1/2 small avocado, sliced
- 2 tablespoons crumbled feta cheese
- Chopped fresh cilantro for garnish
Instructions
- In a 8-inch non-stick skillet, bring the salsa verde to a simmer. Crack the eggs into the simmering salsa. Cover the skillet with a lid and cook the eggs until the whites are set, but the yolks are still runny. This should take less than five minutes.
- Season the eggs with salt and pepper. Slide the eggs and salsa out of the skillet onto the warmed tortillas. Garnish with sliced avocado, feta cheese, and chopped cilantro.
Notes
The salsa works best if it’s on the thinner side and not too chunky. If your salsa is thick, whir it in the blender or add some water to thin it out when you cook it. I like to use Herdez salsa verde – the consistency is perfect.
This is a quick and easy recipe, so I usually warm the tortillas in the microwave for about 10 to 12 seconds. If you have a gas stove, you can also warm them directly on the burner.
You can double this recipe and use a 10-inch nonstick skillet to cook four eggs.
Nutrition
- Calories: 457
- Sugar: 6g
- Sodium: 1191.2mg
- Fat: 26.4g
- Saturated Fat: 7.6g
- Unsaturated Fat: 15.4g
- Trans Fat: 0g
- Carbohydrates: 36.5g
- Fiber: 10g
- Protein: 20.7g
- Cholesterol: 388.7mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Variations
Salsa: You can substitute the salsa verde for any kind you like. Just make sure it’s thin and not too thick. You could also use enchilada sauce.
Tortillas: If you don’t like corn tortillas, use small street-style flour tortillas instead.
Cheese: Swap the feta for Mexican crumbling cheese (it’s similar) or try shredded cheddar cheese or pepper jack cheese.
When I have the time, I’ll fry up some chopped bacon first, drain the fat, and then simmer the bacon in the salsa while the eggs cook. Or, I’ll cook some breakfast sausage and serve it alongside the eggs and tortillas.
Whether you make salsa verde eggs for breakfast, lunch, or dinner, I hope you love them! They’re so easy and so delicious.
Happy Cooking,
This made a delicious, simple dinner for two..
Being old folks we often have breakfast for dinner.. :O)
I’m so glad you liked it! I love it any time of day 🙂
I tried your recipe, but cooked it in a saucepan to have more sauce. I placed the cooked eggs over tortilla chips and then poured the hot green sauce over the eggs and chips, topped with chopped green onion. Really good and filling. I never thought about cooking eggs in sauce, very smart. I cooked my eggs until the yokes were medium. Perfect and delicious. Thank you so much.
So glad you enjoyed the recipe!
I was looking for an alternative to a cheese omelet for lunch on Ash Wednesday. I used the Herdez roasted Salsa Verde and poached three eggs. Served over toasted and buttered rye with slices of provolone and finished with fresh parmesan cheese and a few dollops of prepared guacamole. I will definitely make this meal again. Thanks for the inspiration April!
Love the adjustments you made!