Salsa Verde Baked Eggs

Story by Holly
Salsa Verde Baked Eggs
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These Salsa Verde Baked Eggs are the perfect anytime dish. Serve with toast or warm tortillas for breakfast, lunch, or dinner and be prepared to partake in a thoroughly satisfying meal.

A few weeks ago we posted this salsa verde recipe. While we were cooking in the kitchen on the day we made it and shot the photos, we decided to bake a few eggs in the salsa once it was done for a quick, easy lunch. The results were phenomenal and this Salsa Verde Baked Egg dish was born. Once we tasted it, we just knew we’d have to share it here.

Salsa Verde Baked Eggs

I’m always surprised when a dish that only has a few ingredients results in something so damn good. I definitely plan on making our salsa verde on repeat just so I can whip this dish up whenever the craving strikes. 

This dish has only 4 ingredients and comes together so fast! 

Whether you make fresh salsa verde especially for this dish, have some left over from that last taco party with friends, or grab some at the store, you are pretty much set. You’ll just need eggs, a little cheese, and some tortillas, and bam. You’re done. You’ll soon discover that there’s nothing quite like baked eggs and salsa!

Salsa Verde Baked Eggs

“To make or to buy?” That is the question.

It’s probably easier to buy salsa verde in a jar or in a tub than to make it from scratch at home, but this is one of those times when homemade is better and so worth it. Loaded with fresh ingredients like onions, jalapeños, garlic, cilantro, and tomatillos, salsa verde is the perfect addition to any meal.

What is the difference between salsa and salsa verde?

I’m glad you asked. There really isn’t a huge difference in preparation between red salsa (salsa rojo) and green salsa (salsa verde). For this reason we’ve used the same method for our homemade restaurant style salsa for this verde recipe. The major distinction between the two is that red tomatoes are swapped for green tomatillos, changing the flavor immensely. Are you familiar with tomatillos? Tomatillos are a small fruit hidden in a green husk. When ripe they turn a greenish-yellowish color and are delicious for so many different kinds of salsas. 

When you’ve got this dish down pat, feel free to get fancy!

Salsa Verde Baked Eggs

Tips for making baked eggs:

Baked eggs are so easy and quick to make. This recipe starts with a hot oven and a heavy, oven safe pan (we prefer cast iron). We like to coat the pan with a thin layer of olive oil so our eggs don’t stick. Pour in the salsa verde and then carefully crack the eggs into the pan. Season with salt and pepper, then place in the oven. Easy peasy!  When the whites are cooked, but the yolks are still runny...THIS is the perfect time to pull the eggs out! Enjoy them with a little cotija cheese and cilantro, served with tortillas or crusty bread. Perfection! 

When you decide to give these Salsa Verde Baked Eggs a try, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories, and tag @themodernproperand #themodernproper. Also feel free to leave a comment on this post and be sure to tell your friends where you discovered the recipe.   

Salsa Verde Baked Eggs

Ingredients

1 cup salsa verde
2-4 eggs
salt
pepper
cotija
cilantro, optional
radishes, thinly sliced, optional
lime wedges, optional
tortillas, warmed or crusty bread, toasted

Method

  1. Heat oven to 400° F. Spray (or butter) a 10 inch oven safe skillet with cooking spray and pour in the salsa verde.
  2. Gently crack 2-4 eggs on top of the salsa. Season with salt and pepper. Place the skillet into the oven and bake for 12-15 minutes or until the egg whites are cooked, but the yolks are still runny.
  3. Remove the eggs from the oven and top them with Cotija cheese, cilantro and radishes serve immediately with warm corn tortillas or crusty bread.