Homemade Salsa Verde with Baked Eggs
Salsa Verde with Baked Eggs 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.
Salsa Verde with Baked Eggs Recipe
I am a massive fan of eggs and love cooking them in all sorts of ways. You may remember my Spicy Deviled Eggs, Radish Toast with Fried Eggs, or Paleo Cauliflower Avocado Egg Bowl. All of these recipes are super tasty, but there’s something really special about baked eggs cooked in a delicious sauce…
This baked egg recipe is all about the fresh salsa verde, so don’t skimp on that step! Store-bought salsa verde won’t taste the same. My tomatillo salsa recipe has you roast the tomatillos, onions, and garlic for an incredible depth of flavor. We combine that roasted veggie goodness with jalapeno, fresh herbs, and a squeeze of lime juice. The result is a bright, fresh salsa verde that you’ll crave every day!
The best thing about this salsa verde is that you can double or triple the recipe and keep it for a week in the fridge. Having it on hand makes this recipe an absolute breeze.
Enjoy this Salsa Verde with Baked Eggs for breakfast, brunch, or a fun dinner!
What are Tomatillos?
If you’ve never cooked with tomatillos, you may wonder what they are and if they’re all that different from tomatoes. While the tomatillo looks a lot like a small, green tomato, it has its own identity and flavor.
Native to Mexico, tomatillos have been adopted readily in the US thanks to their unique flavor. Sometimes called husk tomatoes, they look a little like a weird wrapped green tomato in the grocery store. When you peel the husk away, you’re left with a beautiful green fruit that is slightly more acidic and less sweet than tomatoes.
Tomatillos are well known for making flavorful salsas, but you can also use them in sauces, vinaigrettes, or grilled as an excellent side dish. No matter how you cut them, tomatillos are a fabulous food to get to know!
What You’ll Need
Gather the following ingredients and get ready to enjoy this spicy egg dish. You’ll find the amounts included in the recipe card below this post.
To Make the Salsa Verde
- Tomatillos: Don’t get regular tomatoes for this recipe; tomatillos have a slightly more acidic, slightly less sweet flavor than tomatoes.
- Cilantro: If you don’t like cilantro, you can substitute parsley.
- Lime: We’ll be juicing it.
For the Eggs
- Olive Oil: You can also use butter for greasing the pan.
- Salsa Verde: This recipe uses our homemade salsa verde (above), which is PACKED with flavor. Store-bought salsa verde won’t have the same brightness or depth of flavor.
- Cotija Cheese: You can substitute crumbled feta if you can’t find cotija
- Cilantro (optional)
- Radishes (optional)
- Lime Wedges (optional)
- Tortillas or Crusty Bread
How to Make Salsa Verde with Baked Eggs
This recipe is all about our homemade salsa verde. We roast fresh tomatillos, onion, and garlic to add an incredible depth of flavor and combine them with spicy jalapenos. The baked eggs add protein and creaminess to this tasty dish.
To Make the Salsa Verde
- Preheat the Oven. Set the oven to broil.
- Prep the Veggies. Peel and rinse the tomatillos and place them on a baking sheet covered in foil. Peel the onion and cut it in half. Place half of the onion on the baking sheet and set the other half aside to use in another recipe.
- Broil. Broil the tomatillos and onion for 5 minutes. Flip the veggies and add the peeled garlic to the pan.
- Broil. Broil for another 5 minutes or until all the vegetables are charred and softened.
- Remove the Tomatillo Stems & De-Seed the Jalapeno. Let the tomatillos cool, and then remove the stems with your fingers. They should pull right off at this stage. Cut the stem off the jalapeno and slice it down the middle. Remove the seeds unless you like your salsa verde very hot.
- Blend the Ingredients. Add the tomatillos, jalapeno, garlic, and onion to a food processor with the cilantro, lime juice, and salt. Blend until everything is well combined. If the salsa is too thick, add water a tablespoon at a time until it reaches your desired consistency. Taste, and add additional salt if needed.
To Bake the Eggs
- Preheat the Oven. Preheat the oven to 400° F.
- Grease the Pan. Greate an oven-safe skillet with butter or olive oil. I love to use a cast iron skillet for these eggs, but any heavy pan will work.
- Pour in the Salsa Verde. Pour the salsa verde into the greased skillet.
- Add the Eggs. Gently crack 2-4 eggs on top of the salsa. Space them out evenly so they have room to spread out.
- Season. Season the eggs with salt and pepper based on your preference.
- Cook. Place the skillet into the oven on the middle rack and bake the eggs for 8-10 minutes. You’ll know the eggs are done when the egg whites are fully cooked, but the yolks are still runny.
- Garnish. Remove the pan from the oven and add your garnishes. I love to top this dish with creamy Cotija cheese, chopped cilantro, and sliced radishes. Serve immediately with warm corn tortillas or crusty bread.
More Ways to Dress Up These Baked Eggs
I made this recipe simple – but tasty! – for a reason. It allows you to make it your own by adding all sorts of toppings. Here are a few of my favorites:
- Add Some Avocado. Slice up some fresh avocado and add this to your bowl. The flavors are super complimentary and you’ll be adding some nice, healthy fat.
- Add Your Favorite Breakfast Meat. When I have time, I sometimes like to add chopped bacon or sausage to the simmering salsa. Cook the meat in a separate pan so the grease doesn’t mix with the salsa.
- Change up the Cheese. Instead of Cotija or feta cheese, try this dish with cheddar or pepper jack cheese. Different cheeses will really change the flavor of this dish.
Can This Baked Egg Dish be Stored?
Unfortunately not. Cooked eggs won’t reheat well. Instead, you can make a bigger batch of the salsa verde and store that in the fridge for a week. Then, when you’re ready to make these baked eggs, it’ll only take you a few minutes!
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.
More Tasty Egg Dishes to Try
If you loved this Salsa Verde Baked Egg recipe, try some of our other egg-y recipes!