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–+ servings
Mexican Baked eggs with salsa verde in a cast iron skillet on a rustic wooden table.

Baked Mexican Eggs With Salsa Verde

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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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine Mexican
Servings 2 portions
Calories 565 kcal

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

Calories: 565kcalCarbohydrates: 54gProtein: 29gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 363mgSodium: 1837mgPotassium: 812mgFiber: 3gSugar: 18gVitamin A: 2358IUVitamin C: 30mgCalcium: 374mgIron: 5mg
Keyword Baked Eggs Mexican, Baked Mexican Eggs, Eggs and Salsa Verde, Eggs In Salsa, Eggs with Salsa Verde, Mexican Baked Eggs, Salsa Verde Baked Eggs, Salsa Verde Eggs, Salsa Verde Eggs Recipe
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