Fifteen Minute Salsa Verde Eggs (Video)
Fifteen Minute Salsa Verde Eggs are quick and easy for a delicious low-carb Mexican breakfast that’s loaded with flavor. You can skip the low-carb tortillas for even fewer carbs.
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 Mexican breakfast idea 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 recipe for Fifteen Minute Salsa Verde Eggs was one of those “What can I make with ingredients I already have?” kind of experiments, and wow, did I love this for an easy and tasty breakfast.
I ate my Salsa Verde Eggs with low-carb tortillas to dip into the egg yolk, and savored every bite. These eggs were perfect for a delicious low-carb breakfast on a morning when you 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Herdez Salsa Verde (affiliate link) or other Salsa Verde or green chile salsa that’s low in sugar
- Mexican Blend grated cheese
- salt and fresh-ground black pepper to taste
What is Salsa Verde:
Salsa Verde is a type of green chile Mexican salsa that often contains tomatillos and always uses green chile peppers. It’s used in a wide variety of Mexican dishes. For many years I’ve been a fan of Herdez Salsa Verde (affiliate link) which is really low in carbs, but there are many good brands!
More tasty ways to use Salsa Verde:
How to make Fifteen Minute Salsa Verde Eggs:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 Ideas for a Mexican Breakfast:
- Baked Eggs Skillet with Avocado and Spicy Tomatoes
- Southwestern Egg Skillet
- Green Chile and Cheese Egg Muffins
- Bobbi’s Low-Carb Breakfast Casserole with Eggs, Cheese, and Green Chiles ~ Kalyn’s Kitchen
- Zucchini and Green Chile Breakfast Casserole
- 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:
These Fifteen Minute Salsa Verde Eggs served alone would be a very low-carb meal and would be approved for any low-carb eating plan, even Keto. If you eat your eggs with whole wheat or low-carb tortillas like I did, this dish would be phase 2 or 3 for the original South Beach Diet.
Historical Notes for this Recipe:
The Salsa Verde Eggs were first posted in 2013. The recipe was last updated with more information in 2023.