May 17, 2018 — last updated June 18, 2024 by Kalyn Denny44 comments »
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.
PIN Fifteen Minute Salsa Verde Eggs to try them for a Mexican Breakfast!
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.)
- eggs
- 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:
- Salsa Verde Chicken Bake
- Green Chile Chicken Burrito Bowl
- Instant Pot Green Chile Pork Enchiladas
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
Yield: 1 serving
Fifteen Minute Salsa Verde Eggs
Prep Time5 minutes
Cook Time9 minutes
Additional Time2 minutes
Total Time16 minutes
TheseFifteen Minute Salsa Verde Eggswere quick and easy for a delicious low-carb breakfast idea.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition Information
Yield
1Serving Size
1
Amount Per ServingCalories 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.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan.
You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Salsa Verde Eggs were first posted in 2013. The recipe was last updated with more information in 2023.
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Categories: Breakfast, Easy to Cook, Five Ingredients, Quick and Easy Recipes, Recipes, Skillet Meals, Video, Can be Keto, Low-Carb, South Beach Diet, Vegetarian Ingredients: Eggs
originally published on May 17, 2018 (last updated Jun 18, 2024) by Kalyn Denny
44 commentsLeave a comment »
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Leave a Comment & Rate this Recipe!
Beth —Reply
Excellent Breakfast! I used tortilla chips & mini guacamole cups as a side…. Loved every bite. Saved to my Tried & True Pinterest board… will definitely make again….. I LOVE Herdez Roasted Salsa Verde on anything! This is a new Keeper!!!
Kalyn Denny —Reply
So glad you enjoyed it! I agree that Herdez Salsa Verde is great.
Larry —Reply
Great taste, been making this for a while, easy and very tasty. This morning served it over some left over tamale casserole and it was superb.
Kalyn Denny —Reply
That sounds fantastic! I’m so happy you’ve been enjoying it, and thanks for letting me know!
Rael —Reply
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.
Thank you!
Kalyn Denny —Reply
So glad you enjoyed it!
afra —Reply
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!!
Kalyn Denny —Reply
Glad you enjoyed!
Mindy Peters —Reply
Next time I buy a jar of salsa verde (it’s strange I don’t have one now actually) I am so making this!
simon andrew —Reply
Thanks for sharing I will try it at home
joyce —Reply
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.
Kalyn Denny —Reply
Thanks Joyce; so glad you enjoyed it!
Theresa —Reply
Kalyn, what kind of salsa verde did you use? I’ve been have disappointing experiences with the ones of tried.
Kalyn Denny —Reply
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!
Thelma —Reply
It looks delicious! I love the idea! I would add more cheese!
Kalyn Denny —Reply
Glad you like it. And I am always okay with more cheese!
Laurel —Reply
This was on the breakfast menu today — oh my deliciousness. If you enjoy salsa verde you must try this ASAP. It will not disappoint.
Kalyn Denny —Reply
Thanks Laurel! So glad you enjoyed it!
Romilda Gareth —Reply
Thanks
Lori in NC —Reply
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.
Kalyn Denny —Reply
So glad you are enjoying it. I love both those salsas.
Bill Harris —Reply
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
Kalyn Denny —Reply
Thanks Bill, glad you like it!
Anonymous —Reply
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.isc0527 —Reply
Thank you for such a great idea! My husband and I greatly enjoyed this dish!!!! It took me a second try to get the eggs just right (hehe, we ate it for breakfast two days in a row) and I added turkey sausage as well — super YUM 🙂
Julie —Reply
I just finished this most tasty breakfast. Really delicious. I skipped the tortillas, but did not miss them at all. I'm just coming down with a cold and I find myself craving spicy things–odd…Anyway, these hit the spot. Thanks.
Cohen Ilan —Reply
My wife just adores every kind of food that contains eggs. Wonderful, this will be my surprise for her today! 🙂
Kalyn Denny —Reply
Gina, I love that!
Skinnytaste Gina —Reply
That's so funny, I've made this too. We think alike Kalyn!
Monica —Reply
I just went to Costco and found this great salsa. Its a molcajete fire roasted type. I used that instead of the verde. This was so delicious! I omitted the tortilla and added some avocado slices! Yum! I have a weird love hate relationship with eggs. I know they are so good for me and low in calories, high in protein, but I get grossed out by them so easily. Cooking them in the salsa is brilliant! I can totally eat eggs this way!
Kalyn Denny —Reply
Barb, just added that salsa to my Costco list!
Barb —Reply
Made this this morning and it was yummy. I used my new favorite salsa from Costco called Tomatillo and Avocado
Salsa from Rojo in the refrigerated section. It's a large 42 oz. contained but its soooo good you won't have a problem using it up. ?Kalyn Denny —Reply
Eileen and Kevin, thanks. And the runny yolks is always a plus for me!
Monika, can't imagine moving that many times, but thanks for doing it.
Monika —Reply
As a military wife with 14 moves behind us, we called meals like this "pantry surprise"! Always happy when great new recipes came of the experiment.
Kevin —Reply
So easy and yet so so good! This is my kind of breakfast!
Eileen —Reply
These eggs sounds great! It helps that salsa verde is my absolute favorite, of course. 🙂 If I'm having eggs with salsa, I usually just scramble them all together–gently poaching the eggs in the salsa is such a good plan. Plus: runny yolk!
Kalyn Denny —Reply
Lydia, I like that idea!
Lydia (The Perfect Pantry) —Reply
Great way to clean out that pantry! I love breakfasts like this, quick and easy. I might add a touch of green Tabasco to mine!
Kalyn Denny —Reply
Merrill, I think that would work. The enchilada sauce is thinner, so I might use a couple tablespoons more and simmer it a few minutes longer so it's reduced a bit.
Merrill —Reply
I don't have any salsa verde on hand but do have green enchilada sauce – close enough?
Kalyn Denny —Reply
Joanne, Val, and Debby, so glad you like it. For such a quick breakfast, I really enjoyed this.
Debby@Just Breathe —Reply
This sounds yummy!
Val D'Aquila —Reply
Yum! I've made something similar that I like to call "Mexican Poached Eggs" – I simmer some black beans in the salsa before adding the eggs and use queso fresco instead of a melting cheese. Love these easy pantry meals. 🙂
Joanne —Reply
This is SUCH a delicious idea! I've been eating eggs nonstop lately so these are definitely going to be made soon! Yum!
