Salsa verde eggs is an easy breakfast recipe that takes less than 15 minutes start to finish. 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 for one.
There are ingredients that have come in and out of my kitchen that have enjoyed a moment in the spotlight only to be cast aside when I grew bored of them. Cauliflower rice is one, truffle oil is another and I got so tired of the quinoa craze I never even tried it. I think the only box I bought, back in 2016, is still sitting, unopened, in my cabinet somewhere.
But I never get tired of eggs. They are my perfect food. I love them deviled, on toast with avocado and served up inside sandwiches. I also love creamy egg salad and crispy-edged fried eggs on rice. Scrambled eggs in burritos, tacos and enchiladas? Yes, please.
But if I was forced to only have eggs cooked one way for the rest of my life (and I have thought deeply on 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 (see eggs in purgatory, huevos rancheros, and my baked eggs recipe in my cookbook).
These days it’s all about salsa verde eggs. Technically, it’s a breakfast dish but eggs at my house have no meal time barriers. I make them for lunch and dinner, too.
You can make these salsa verde eggs in less than 15 minutes. Serve them on warm corn tortillas with tangy crumbled cheese, fresh cilantro, and creamy sliced avocado.
My favorite part? Breaking into the yolks. It’s so satisfying. All of that rich yolk runs into the bright and acidic salsa creating so much deliciousness. If you love eggs, I think you’ll love this easy recipe.
How to Cook Eggs in Salsa
- In a 8-inch non-stick skillet, heat a 1/2 cup of salsa verde over medium heat. Use homemade salsa verde or your favorite store-bought brand. Just be sure it’s on the thinner side (I love Herdez brand when I don’t have homemade), otherwise add some water to thin it if your salsa is extra chunky.
- Once the salsa is simmering, crack two eggs into it. Adjust the heat to maintain a gentle simmer, cover the skillet with a lid, and cook the eggs for a few minutes until the whites are set but the yolks are still runny. This usually takes less than five minutes when I make them.
- Season the eggs with a few pinches each of salt and black pepper.
Garnishes for Salsa Verde Eggs
- Warm two small corn tortillas. If you have gas burners (and want to be fancy) you can warm them directly over the flame, which also gives them nice char marks. I usually warm them for 10 to 15 seconds in the microwave.
- Once the eggs are cooked slide them out of the skillet with the salsa verde onto the tortillas.
- Top the salsa verde eggs with crumbled feta cheese, chopped cilantro, and sliced avocado.
More Ways to Dress it Up
- When I have the time, I’ll fry up some chopped bacon first and simmer it with the salsa.
- Or, I’ll add some precooked crumbled breakfast sausage to the simmering salsa.
- Instead of feta cheese, sprinkle some shredded cheddar or pepper jack cheese over the salsa.
Salsa Verde Eggs
Salsa verde eggs is an easy breakfast recipe that takes less than 15 minutes start to finish. 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 for one.
- 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 eggs
- 2 pinches each of salt and pepper
- 2 corn tortillas, warmed (see note)
- 1/2 small avocado, sliced
- 2 tablespoons crumbled feta cheese
- 1 teaspoon chopped fresh cilantro
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
For the salsa, it 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.
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, which will give them some char marks.
Nutrition
- Calories: 456
- Sugar: 6g
- Fat: 26.4g
- Carbohydrates: 36.4g
- Fiber: 9.9g
- Protein: 20.7g
Keywords: salsa verde eggs, easy breakfast recipe, easy egg recipe
Greg says
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!
★★★★★
April Anderson says
Love the adjustments you made!
Jen says
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.
★★★★★
April Anderson says
So glad you enjoyed the recipe!
RossC says
This made a delicious, simple dinner for two..
Being old folks we often have breakfast for dinner.. :O)
★★★★★
April Anderson says
I’m so glad you liked it! I love it any time of day 🙂