Description
Salsa Verde Baked Eggs is a simple and flavorful Mexican-inspired breakfast dish featuring eggs baked in tangy salsa verde, topped with crumbly cotija cheese, fresh cilantro, and crisp radishes. Served with warm tortillas or crusty bread, it’s a quick and satisfying meal perfect for any time of day.
Ingredients
Main Ingredients
- 1 cup salsa verde, store bought or homemade
- 4 large eggs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ¼ cup cotija cheese
Garnishes (Optional)
- ¼ cup fresh cilantro leaves
- 2 radishes, thinly sliced
- Warmed tortillas or toasted crusty bread, for serving
- Lime wedges
Instructions
- Preheat the Oven – Set your oven to 400°F (200°C) and grease a 10-inch ovenproof skillet with cooking spray to prevent sticking.
- Prepare the Eggs – Pour the salsa verde evenly into the skillet. Carefully crack the eggs over the salsa, spacing them out, then season each egg with kosher salt and freshly cracked black pepper according to your taste.
- Bake the Eggs – Place the skillet in the preheated oven and bake for 12-13 minutes, until the egg whites are set and no longer transparent but the yolks remain runny for that perfect creamy texture.
- Add Toppings and Serve – Remove the skillet from the oven and sprinkle cotija cheese over the eggs. If using, scatter fresh cilantro leaves and thinly sliced radishes on top. Serve warm with tortillas or toasted crusty bread, and lime wedges on the side for squeezing.
Notes
- Use store-bought salsa verde for convenience or make your own for a fresher, more vibrant flavor.
- Adjust baking time if you prefer firmer yolks.
- Cotija cheese adds a salty, crumbly texture but can be substituted with feta if unavailable.
- The optional radishes add a nice crunch and freshness.
- This dish is excellent for brunch and can be easily doubled to serve more people.
