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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
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Mexican
Keyword: baked eggs, salsa verde, tomatillo, tomatillo salsa recipe, tomatillos
Servings: 4
Author: Amy

Ingredients

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

Instructions

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.