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January 17, 2024

Salsa Verde Baked Eggs

Baked eggs in salsa verde are our low stress/no mess way to prepare eggs for one or for many. Sprinkled with cotija and cilantro, and served with warm tortillas these are a fabulously easy meal.

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salsa verde baked eggs in a skillet sprinkled with cotija, cilantro and radishes being served with corn tortillas and limes
Photography by Gayle McLeod

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.

salsa verde baked eggs in a skillet sprinkled with cotija, cilantro and radishes being served with corn tortillas and limes

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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.

eggs, corn tortillas, salsa verde, salt, pepper, cotija, radishes, cilantro and lime wedges in prep bowls

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.

  • Tortillas – We prefer homemade, but store bought will do just splendidly.

  • Cotija cheese – This cow’s milk cheese from Mexico is tangy and salty. If you can’t find it, you can use feta or parmesan instead

salsa verde in a skillet topped with 4 raw eggs, sprinkled with salt and pepper
salsa verde with 4 baked eggs seasoned with salt and pepper in a skillet

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.

salsa verde baked eggs in a skillet sprinkled with cotija, cilantro and radishes being served with corn tortillas and limes

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!

salsa verde baked eggs in a skillet sprinkled with cotija, cilantro and radishes being served with corn tortillas and limes

More Exciting Ways to Use Salsa Verde.

Baked Eggs For Breakfast, Lunch, Or Dinner

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Salsa Verde Baked Eggs

  • Serves: 2
  • Prep Time:  5 min
  • Cook Time:  15 min
  • Calories: 258

Ingredients

  • 1 cup salsa verde, store bought or homemade
  • 4 large eggs
  • Kosher salt
  • Freshly cracked black pepper
  • ¼ cup cotija
  • ¼ cup fresh cilantro leaves (optional)
  • 2 radishes, thinly sliced (optional)
  • Warmed tortillas or toasted crusty bread, for serving
  • Lime wedges (optional)

Method

  1. Preheat the oven to 400°F. Grease a 10-inch ovenproof skillet with cooking spray.

  2. Pour the salsa into the skillet. Crack the eggs on top of the salsa and season with salt and pepper.

  3. Bake until the eggs are no longer transparent, but the yolk is still runny, about 12-13 minutes.

  4. Sprinkle the cotija all over the eggs and top with the cilantro and radishes if using. Serve with tortillas and lime wedges, if desired, on the side.

Nutrition Info

  • Per Serving
  • Amount
  • Calories258
  • Protein14 g
  • Carbohydrates23 g
  • Total Fat11 g
  • Dietary Fiber4 g
  • Cholesterol287 mg
  • sodium1556 mg
  • Total Sugars6 g

Salsa Verde Baked Eggs

Questions & Reviews

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  • Blythe Hill

    Would this work with red salsa too?

    Sure!

  • Caroline Stickell

    Anytime eggs are my favorite. I’ll have to try this one!

    I love these for a quick lunch!

  • etguild2

    Oh my god, these are delicious! The best baked egg recipe EVER!

    Yay! So glad to hear!

  • Stephanie Paquini

    Love this easy recipe for Sunday morning breakfast for my family. You can make everyones eggs at once, which ideal when want to make eggs for a crowd that aren’t scrambled. This is is my regular rotation now 😋

    glad to hear!