Baked Mexican Eggs with Salsa Verde is a wonderful way to get out of your breakfast rut! Tomatillo salsa, paired with lots of fresh herbs, and lots of citrusy zing is a perfect pick-me-up in the morning that lets you start the day right! Simple to make, these eggs in salsa are meant for those who don’t shy away from strong flavours and are looking for a breakfast dish with a bit of a difference! Serve the eggs with crusty bread to scoop up all the delicious Salsa Verde!
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Ingredients and Substitutes
- onion: we used 1 small brown onion for two portions of these salsa verde baked eggs. You can substitute it with half of a large white onion or use shallots instead.
- garlic: or ready-made garlic paste.
- Tomatillo salsa (Salsa Verde): we used Gran Luchito Mild Tomatillo Salsa.
- cherry tomatoes: can be replaced with baby plum tomatoes.
- eggs: we serve 2 per portion for a filling brunch.
- cheese: we like mature Cheddar, but feel free to use any melty or crumbly cheese you like. These Eggs in Salsa work well with Emmental, mozzarella, feta, Gouda and more.
- yoghurt: use thick and creamy Greek yoghurt, or substitute with creme fraiche or sour cream.
- coriander: or parsley.
- bread: we love toasted sourdough slices with these baked Mexican eggs, but you can use any other crusty bread or crispy tortilla wraps. They are perfect to scoop up any leftover salsa verde.
What is Salsa Verde Made Of?
Salsa Verde, also known as Green Sauce in Mexican cooking, is a spicy tomatillo-based salsa that is now popular across the world. Often served with Mexican or Texan dishes, Salsa Verde typically includes tomatillos, onions, chilli peppers, garlic, lime and coriander, making it an explosive salsa to serve as a delicious sauce.
How To Make Your Own Salsa Verde?
If you fancy making these Salsa Verde Baked Eggs completely from scratch, why not make your own tomatillo salsa? Here are a few recipes we tested and loved:
Method
There are two ways that we suggest for making Salsa Verde Eggs: in the oven or on the stove. Both taste absolutely lovely. Note that if you are baking the eggs, you will need a pan (skillet) that is suitable for stove-top and oven cooking.
How To Cook Eggs In Salsa?
Preheat the oven to 200°C Fan (or see below for the no-oven method).
Heat a tablespoon of odourless oil, like sunflower, avocado or vegetable oil, in an ovenproof frying pan (or cast iron skillet). Add the finely chopped onions and fry on low-medium heat for 5 minutes until softened. Add the garlic and cook for a further minute.
Tip the tomatillo salsa into the onions and stir for a minute to warm it through.
Make four groves in the salsa and crack an egg into each. Dot the tomato halves around and scatter the cheese in small piles on top.
OVEN: Place the eggs into the oven for 15-20 minutes, until the egg whites are cooked, but egg yolks are still runny.
ON THE STOVE: Cover the pan with eggs with salsa with a lid and cook for 8-10 minutes until egg whites have set.
Garnishes For Salsa Verde Eggs
Once cooked, dot the yoghurt all over the eggs, scatter the coriander on top and take Your Salsa Verde Eggs to the table. Serve with toasted Sourdough slices to mop up the remaining salsa!
Here are some alternatives to garnish Salsa Verde Baked Eggs with:
- Spring onion.
- Parsley.
- Chilli flakes or fresh chilli.
- Crispy baked tortilla (recipe coming soon).
- Sour cream or creme fraiche.
- Avocado slices.
Other Breakfast Recipes To Spice Up Your Morning Routine
For other breakfast ideas, have a look at our recipes below:
- Huevos Rancheros | Mexican Breakfast
- Bagels with Asparagus, Poached Eggs and Pistou
- Savoury French Toast With Bacon
- Vietnamese Omelette With Mushrooms and Spinach
- Crispy Rosti with Poached Eggs and Avocado
Recipe Card
Baked Mexican Eggs With Salsa Verde
Equipment
- Overproof Frying Pan or Cast Iron Skillet
Ingredients
- 1 small brown onion finely chopped
- 1 garlic clove minced
- 300 g Tomatillo salsa (Salsa Verde)
- 10 cherry tomatoes halved
- 4 eggs
- 70 g mature Cheddar grated
- 2 tablespoon Greek yoghurt optional
- 5 g fresh coriander roughly chopped
- 2 slices sourdough bread toasted, to serve
Instructions
- Preheat the oven to 200°C Fan (or see below for no-oven method).
- Heat a tablespoon of odourless oil in an ovenproof frying pan (or cast iron skillet). Add the finely chopped onions and fry on low-medium heat for 5 minutes until softened. Add the garlic and cook for a further minute.
- Tip the tomatillo salsa into the onions and stir for a minute to warm it through.
- Make four groves in the salsa and crack an egg into each. Dot the tomato halves around, scatter the cheese in small piles on top.
- OVEN: Place the eggs into the oven for 15-20 minutes, until the egg whites are cooked, but egg yolks are still runny.
- ON THE STOVE: Cover the pan with eggs with salsa with a lid and cook for 8-10 minutes until egg whites have set.
- Once cooked, dot the yoghurt all over the eggs, scatter the coriander on top and take Your Salsa Verde Eggs to the table. Serve with toasted Sourdough slices to mop up the remaining salsa!
Nutrition
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