Fresh Salsa Verde Baked Eggs
This Salsa Verde with Baked Eggs dish is an easy - but visually stunning - breakfast or brunch that's ready in less than 30 minutes. Fresh salsa verde pairs with creamy baked eggs to make a dish that begs for a little crusty bread or corn tortilla. Add a little crumbled cheese, radish, and fresh herbs, and you'll be officially in breakfast food heaven.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Mexican
Keyword: baked eggs, salsa verde, tomatillo, tomatillo salsa recipe, tomatillos
Servings: 4
Author: Amy
To Make the Salsa Verde
- 4 large tomatillos peeled and rinsed
- 1 jalapeno
- 1/2 onion peeled and cut in half
- 3 cloves garlic peeled
- 1/2 cup cilantro packed, plus a few leaves for serving
- 1 lime juiced
- 1 tsp kosher salt to taste
For the Baked Eggs
- olive oil or butter for greasing the pan
- 1 cup salsa verde
- 2-4 large organic eggs
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup Cotija cheese
- fresh cilantro optional
- 1-2 radishes thinly sliced, optional
- lime wedges optional
- tortillas warmed
To Make the Salsa Verde
Set the oven to broil and arrange the peeled and rinsed tomatillos, jalapeño, and onion on a foil-lined sheet pan.
Broil for 5 minutes, then flip and add the garlic to the pan.
Broil for another 5 minutes, or until vegetables are charred and softened.
Remove the stems from the tomatillos and de-seed the jalapeño (unless you like your verde very hot, then leave the seeds).
Add the tomatillos, jalapeño, garlic, and onion to a food processor with the cilantro, lime juice and salt.
Blend until well combined. If too thick, add 2 tablespoons of water.
To Make the Baked Eggs
Set heat on the oven to 400° F.
Grease a heavy oven ready skillet with butter or olive oil
Pour in the salsa verde.
Gently crack 2-4 eggs on top of the salsa.
Season with salt and pepper.
Place the skillet into the oven on the middle rack and bake for 8-10 minutes or until the egg whites are cooked, but the yolks are still runny.
Remove the pan from the oven and top them with Cotija cheese, cilantro and radishes served immediately with warm corn tortillas or crusty bread.