With just 3 ingredients and less than 15 minutes, you can whip up an easy and delicious egg recipe! These eggs in salsa verde can be simple enough for a weekday breakfast or fancy enough for brunch. Sure to be a favourite!

Pan of eggs in salsa verde garnished with toppings, and surrounded by spinach and chive flowers.

If you’re a fan of easy egg recipes, then have I got the thing for you: eggs in salsa verde (green salsa)!

Who would have thought that some basic ingredients, when combined, could be so incredibly tasty?

Once done, everyone can serve themselves or, what I love to do, is place the pan in the middle of the table with a tall stack of buttery, toasted bread and dig in!

And if you want to make things even more substantial, serve with creamy polenta or skillet potatoes and lots of coffee, of course!

Why We Love This Eggs in Salsa Recipe

Aside from the garnish, the base of the recipe has only 3 ingredients.
It comes together in less than 15 minutes.
Eggs in salsa is great for any meal of the day, really! Enjoy for dinner with a side salad!
Of course, it tastes delicious!

How To Make This Recipe

Full details on how to make this eggs with salsa recipe are in the recipe card below, but here are the basics:

Start by wilting some baby spinach in a frying pan.
Add your favourite salsa (in this case, a salsa verde was used) and warm through.
Nestle eggs in the salsa spinach mixture (I like to crack each egg in a small dish first and then add to the pan). Cover.
Cook until the whites are set and the yolks are cooked to how you like them. That’s it!

Collage of steps to cook eggs in salsa verde.

Best Pan To Use

For me, a 10-inch non-stick frying pan works best.

You can easily wilt your baby spinach that way and everything else cooks up nicely.

You want a pan that’s not too small (as to not be able to fit the eggs), but not too big that you don’t get a good layer of salsa (without having to use too much).

Close-up of a pan of salsa eggs garnished with sliced jalapeno, herbs, and microgreens.

Tips for Making This Recipe

Salsas can vary in salt, taste and spice. Pick one that you enjoy best.
I didn’t add any salt to the recipe because, for me, the salsa is salty enough. If you want to add salt to the eggs, however, go for it.
Because temperatures (and ovens) can vary and everyone has a different preference for how they like their eggs cooked, cook time can vary slightly.

Spatula picking up a salsa egg from a pan.

Recipe Variations

If you don’t want to use a salsa verde (or green salsa) here, use a regular variety.
Instead of baby spinach, try Swiss chard or kale (these will take just a tad longer to cook).
Want things saucier? Feel free to add a little more salsa to the pan!

Hand dipping a piece of toast in an egg yolk.

More Easy Breakfast Recipes

If you make these salsa eggs, be sure to leave a comment below!