Best Salsa Verde Baked Eggs
Baked eggs are so easy and quick to make, and super flavorful cooked in a bed of salsa verde! We love them as a simple meal for one, or for a group of friends at brunch. All that changes is the size of the dish in which they are prepared, and the number of Homemade Corn Tortillas you’ll need. If you’re making this for a crowd, we suggest a Watermelon Salad and Patatas Bravas on the side and some Breakfast Tacos to compliment the meal.
What’s the Difference Between Salsa and Salsa Verde?
While the ingredients vary a bit, there really isn’t a huge difference in terms of preparation between red salsa (salsa rojo) and green salsa (salsa verde). For this reason, we use the same method for making salsa verde as we do for our Homemade Restaurant-Style Salsa. The major distinction between salsa verde and salsa rojo is that red salsa is made with tomatoes, while salsa verde is made with green tomatillos. Tomatillos are a small, hard fruit that grow in a green husk. When ripe, they turn a light green color and are delicious for so many different kinds of salsas.
Salsa Verde Eggs With Just Four Ingredients
Whether you make fresh salsa verde especially for this dish, or grab some at the store, this easy baked egg recipe is as simple as they come. All you’ll need to make this fast, satisfying breakfast (or lunch or dinner!) is:
Eggs
Salsa verde – Our recipe for homemade Salsa Verde is where it's at, but you can find tasty versions at the grocery store. We also love to use it in our delicious chilaquiles!
Tortillas – We prefer homemade, but store bought will do just splendidly.
Cotija cheese – This cow’s milk cheese from Mexico is tangy and salty. We are big fans and put it on our Migas as well! If you can’t find it, you can use feta or parmesan instead
How to Make Eggs Baked In Salsa Verde
Preheat the oven to 400°F.
Grease a 10-inch ovenproof skillet with cooking spray.
Pour the salsa into the skillet.
Crack the eggs on top of the salsa and season with salt and pepper.
Bake until the eggs are no longer transparent. This is a little dance, because you want the yolk to still be runny, about 12-13 minutes.
Serve! Sprinkle the cotija cheese all over the eggs and top with the cilantro and radishes if using. Serve with warm tortillas and lime wedges on the side.
How to Store + Tips for Making Baked Eggs
We recommend reheating these baked eggs gently in a warm skillet on the stovetop. Reheated eggs can take on an unpleasant texture if reheated in the microwave. Leftovers are best eaten within a couple of days. Leftover salsa verde can be frozen, but cooked eggs won’t do well in the freezer!
Break out the cast iron skillet. This recipe starts with a hot oven and a heavy, oven-safe pan.
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. As the salsa verde warms, the heat will essentially poach the eggs in the salsa.`
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!
More Exciting Ways to Use Salsa Verde.
Or, maybe swap things up and add the salsa verde to our Huevos Rancheros
Baked Eggs For Breakfast, Lunch, Or Dinner
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