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.

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.

Print