Fifteen Minute Salsa Verde Eggs (Video)
Fifteen Minute Salsa Verde Eggs were quick and easy for a delicious low-carb breakfast idea without many ingredients; skip the low-carb tortillas for even less carbs.
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The idea of eggs cooked in some kind of spicy sauce is what has inspired famous dishes like Shakshuka and Huevos Rancheros. I could have been thinking something like that when this simple breakfast idea for Fifteen Minute Salsa Verde Eggs popped into my mind, but truthfully I think the recipe was most inspired by a jar of Herdez Salsa Verde (affiliate link) that I stumbled across in the pantry. This was one of those “What can I make with ingredients I already have?” kind of experiments, and wow, did I love this easy breakfast.
I ate my Salsa Verde Eggs with some of my favorite low-carb tortillas to dip into the egg yolk, and savored every bite. These eggs were quick and easy for a delicious low-carb breakfast idea that’s perfect for a morning when you need breakfast and don’t have much time. And this is also one of my easy Five Ingredients recipes, or only four ingredients if you skip the low-carb flour tortillas! I hope you enjoy trying this recipe that’s one of my favorites!
What ingredients do you need for this recipe?
- Herdez Salsa Verde (affiliate link) (green chile salsa) or other Salsa Verde that’s low in sugar
- Mexican Blend Cheese
- salt and fresh-ground black pepper to taste
How to make this recipe:
(Scroll down for the complete printable recipe, including nutritional information.)
- There are two reasons for putting the eggs into little dishes before you start heating the sauce. Not only does it help them come to room temperature (so the whites cook quickly and keep the yolks runny) but it also helps you get them into the frying pan without breaking the yolks.
- I made a single serving in an 8 inch frying pan; just double the recipe to make Salsa Verde Eggs for Two in a larger pan.
- Start by putting 1/2 cup of your favorite Salsa Verde into a frying pan that you’ve sprayed with olive oil or nonstick spray.
- Cook the salsa verde over medium heat for 4-5 minutes, or until it’s bubbling. (Getting the sauce piping hot like this is important so the egg whites cook quickly and leave the yolks soft.
- Then gently nestle the eggs on top of the spicy sauce. The white should almost immediately start to cook if your salsa verde is nice and hot.
- Sprinkle a couple of tablespoons of grated cheese over the eggs, cover, and cook on medium-low for about 3-4 minutes, or until the whites are firm and yolks are still soft. (Or cook them to your liking if you’re not into soft yolks.)
- Season eggs with salt and fresh ground black pepper and serve hot.
Fifteen Minute Salsa Verde Eggs are delicious with low-carb tortillas to dip into the yolk if desired.
More Spicy Breakfasts with Eggs and Chiles
Baked Eggs Skillet with Avocado and Spicy Tomatoes ~ Kalyn’s Kitchen
Baked Egg Sausage Casserole with Green Chiles ~ Cookin’ Canuck
Low-Carb Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen
Bacon, Green Chile, and Mushroom Omelet ~ Barefeet in the Kitchen
Bobbi’s Low-Carb Breakfast Casserole with Eggs, Cheese, and Green Chiles ~ Kalyn’s Kitchen
Cheesy Mexican Frittata ~ Boulder Locavore
Fifteen Minute Salsa Verde Eggs
These Fifteen Minute Salsa Verde Eggs were quick and easy for a delicious low-carb breakfast idea.
- 2 eggs
- 1/2 cup salsa verde (green chile salsa)
- 2 T grated cheese (I used Kirkland Four Cheese Mexican Blend from Costco.)
- salt and fresh-ground black pepper to taste
- Break each egg into a small bowl and let the eggs come to room temperature while you warm the salsa. (This may seem like a fussy step, but it really will give you a better result.)
- Spray an 8″ frying pan with olive oil or non-stick spray. Add 1/2 cup of salsa verde and cook over medium heat for 4-5 minutes, or until the salsa is piping hot and starting to bubble.
- Gently nestle the eggs into the salsa, sprinkle with cheese, reduce heat to medium-low, cover the pan with a lid, and cook 3-4 minutes, or until the whites are firm and the yolks are still soft. (Or cook to your liking if you don’t like soft eggs.)
- While the eggs are cooking, heat or microwave the tortillas if you’re using them.
- When eggs are done, season with salt and fresh ground black pepper and serve hot, with tortillas if desired.
The recipe can easily be increased if you use a larger pan.
This recipe created by Kalyn when she had a jar of Herdez Salsa Verde (affiliate link) that needed to be used.
Amount Per Serving: Calories: 251Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 386mgSodium: 1536mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The eggs alone would be a very low-carb meal and would be approved for any phase of the South Beach Diet or other low-carb eating plans. If you eat your eggs with whole wheat or low-carb tortillas like I did, this dish would be phase 2 or 3 for South Beach. (If you omit the cheese and choose salsa without sugar, this recipe can be Paleo.)
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
40 Comments on “Fifteen Minute Salsa Verde Eggs (Video)”
I like this recipe: enchiladas without tortillas! I used a can of green enchilada sauce because that’s what I had, and it worked fine.
Can sprinkle some chopped green onion just before removing from heat to add texture.
So glad you enjoyed it!
So simple and sooooo fabulous! I served them with Cabbage Hash browns. A strange fusion of cuisines but it was a fabulous low carb breakfast. These are going to become a regular. Thank you so much for sharing!!
Glad you enjoyed!
Next time I buy a jar of salsa verde (it’s strange I don’t have one now actually) I am so making this!
Thanks for sharing I will try it at home
Thanks for this. I had some Herdez Salsa Verde in the fridge. left over from some green enchiladas. I’ve made Shakshuka, but this is a step up. I made these this morning, and served the eggs on top of…crumpets! Weird, I know, but I had them, and the whole thing was good. I’m just so happy that you share all the ways to eat.
Thanks Joyce; so glad you enjoyed it!
Kalyn, what kind of salsa verde did you use? I’ve been have disappointing experiences with the ones of tried.
I love the green salsa from Trader Joe’s, but I don’t live close to there so I usually use this one. Hope that helps!
It looks delicious! I love the idea! I would add more cheese!
Glad you like it. And I am always okay with more cheese!
This was on the breakfast menu today — oh my deliciousness. If you enjoy salsa verde you must try this ASAP. It will not disappoint.
Thanks Laurel! So glad you enjoyed it!
I have made this two Sundays in a row – I love a delicious and easy Sunday brunch. Maybe after a few more tries I'll stop overcooking the eggs, but it's still great. Today I mixed a Herdez salsa verde with Trader Joe's Hatch Chile salsa. It was a perfect combination.
So glad you are enjoying it. I love both those salsas.
I love salsa verde and this recipe looks like a delicious way to break out of your breakfast rut. Awesome idea, Kalyn! Great postl
Bill @ www.southernboydishes.com
Thanks Bill, glad you like it!
This is very similar to a traditional Mexican dish called chilaquiles in which toasted chips or tortilla slices are simmered quickly with the salsa (rojo, verde, or mole) then tossed with fresh vegs (onions, avocado, cilantro, whatever) and topped with a savory ingredient (pulled chicken or pork, fried or scrambled eggs, queso fresco, etc.).
We used to eat this on the ranch with yesterdays stale tortillas, eggs fresh from the coop and tomatilla salsa before making the fresh tortillas for the day.