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Salsa Verde Eggs

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5 from 3 reviews

This salsa verde eggs dish is an easy recipe that takes less than 15 minutes from start to finish. 

Ingredients

Scale
  • 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

  1. 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.
  2. 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

Find it online: https://www.girlgonegourmet.com/salsa-verde-eggs/