Salsa Verde Baked Eggs are perfect for a simple and satisfying breakfast or dinner! Easy homemade salsa verde topped with perfectly baked eggs, Cotija cheese and served with warm corn tortillas.
What are your go-to recipes that you make when you don’t feel like cooking, the leftovers are gone and the fridge is almost empty? For me, it’s usually some kind of egg dish. We always have eggs in the fridge because I eat them every day for breakfast. I can usually pull together some kind of omelette or frittata. Lately, my go-to egg dish has been these Salsa Verde Baked Eggs. They’re possibly one of the most simple recipes to make and so satisfying.
If you’ve never made homemade salsa verde, add it to your must make list. I’d put it off for years, but finally got around to it when I made these Shrimp Tacos with Avocado Salsa Verde. My life has changed forever. I’ll never buy salsa verde again after making my own, the flavor blows away anything that you buy at the store.
The salsa verde for this recipe is almost the same as the one I made for the tacos, minus the avocado. If you want the avocado feel free to use the other recipe. Some recipes for salsa verde don’t involve roasting the vegetables, but this one does. I know it takes a little longer, but the flavor is superior, which is usually the case when you roast anything.
Once the vegetables for the salsa have roasted, put everything in a high speed blender or food processor and blend it until you get your desired consistency. I went with a smoother consistency instead of chunky for this recipe.
You’ll need about a cup of the salsa, stick the rest of it in a jar and save it for another day. The salsa will last about a week in the refrigerator. The salsa you are using for the eggs gets poured into a medium sized skillet. Cast iron or non-stick will both work.
Four eggs are cracked on top of the salsa verde and sprinkled with salt and pepper. The skillet goes in the oven and is baked until the egg whites are set, but the yolks are still runny. Top the Salsa Verde Baked Eggs with Cotija or Monterey Jack cheese and put it back into the oven for another minute so the cheese can melt.
I served the Salsa Verde Baked Eggs with warm corn tortillas, but flour tortillas or toast would also be good. They’re perfect for a simple and satisfying breakfast or dinner. Enjoy!
- 1 pound tomatillos, halved
- 1/2 of a red onion, quartered
- 1 jalapeño, deseeded and halved lengthwise
- 2 teaspoons olive oil
- Kosher salt and fresh ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 of a lime, juiced
- 1/4 cup cilantro, plus more for garnish
- 4 eggs
- 1/4 cup crumbled Cotija cheese
- Preheat oven to 425° F. Put the onion, jalapeño, and tomatillos on a rimmed baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper and toss together until coated. Roast for approximately 10-15 minutes or until the vegetables are soft. Remove from the oven and let them cool for a few minutes.
- Add the roasted vegetables and the remaining ingredients to a food processor or blender. Pulse or blend until the salsa is mostly smooth. Taste for seasoning and set aside until ready to use.
- Adjust oven to 400° F. Spray a medium sized, oven safe skillet with cooking spray and pour in one cup of the salsa verde.
- Gently crack 4 eggs on top of the salsa and 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. Remove from the oven and top with the Cotija cheese then bake for another minute. Garnish with cilantro and serve immediately with warm corn tortillas.
- If you can't find cotija cheese, queso fresco or Monterey Jack cheese would be a good replacement.
Amount Per Serving: Calories: 198 Total Fat: 13g Saturated Fat: 5g Cholesterol: 178mg Fiber: 3g Sugar: 6g Protein: 11g
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