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Salsa Verde Baked Eggs

  • Serves: 2
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 46
3 eggs baked in salsa verde with radishes and lime and cilantro

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.

Salsa Verde For Every 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 recipe was born. We recommend making a big batch of homemade salsa verde on repeat just so you can whip this dish up whenever the craving strikes.

Salsa Verde Eggs—4 Ingredients Never Tasted So Good.

Whether you make fresh salsa verde especially for this dish, have some leftover from that last taco party with friends, 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
  • Tortillas
  • Cotija cheese
3 eggs baked in salsa verde with radishes and lime and cilantro in a cast iron pan

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 rojo is made with (you guessed it!) red tomatoes while salsa verde is made with green tomatillos, which does change 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.

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—in other words, break out that cast iron skillet. 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—YUM.

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!

3 eggs baked in salsa verde with radishes and lime and cilantro in a cast iron pan

Tools You Will Need:

Exciting Ways to Use Salsa Verde.

3 eggs baked in salsa verde with radishes and lime and cilantro in a cast iron pan

Baked Eggs For Breakfast!

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 @themodernproper and #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

  • Serves: 2
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 46

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.