With just 3 ingredients and less than 15 minutes you can whip up the most delicious vegetarian 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!
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 Eggs in Salsa
- Aside from the garnish, the base of the recipe has only 3 ingredients (that you probably have on hand!)
- It comes together in less than 15 minutes
- Delicious for any meal of the day, really! Enjoy for dinner with a side salad.
- Dairy free
- Gluten free
- Oil free
- Of course, it tastes delicious!
How to Make It
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 skillet.
- Add your favourite salsa (in this case, a salsa verde was used).
- Nestle eggs in the salsa spinach mixture and cover (I like to crack each egg in a small dish first and then add to the pan).
- Cook until the whites are set and the yolks are cooked to how you like ’em. That’s it!
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Best Pan to Use
There’s absolutely no butter or oil used for these eggs in salsa.
For me, a 10-inch non stick skillet 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 your eggs), but not too big that you don’t get a good layer of salsa (without having to use too much).
More Tips and Variations
Salsas can vary in salt, taste and spice. Pick one that you enjoy best.
If you don’t want to use a salsa verde (or green salsa) here, opt for a regular variety. And if you want to go an extra step, make your own homemade salsa verde (from Cookie & Kate)
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.
Instead of baby spinach, try Swiss chard or kale (these will take just a tad longer to cook).
Want things more saucy? Feel free to add a little more salsa to the pan!
If you don’t need this to be dairy free, a little crumbled feta or queso fresco over top would be delicious!
More Easy Breakfast Recipes You May Enjoy
- Western Sandwich – A classic breakfast sandwich with ham and peppers.
- Scrambled Egg Sandwich – Perfectly cooked scrambled eggs, cheese, tomato and avocado on a brioche bun…what’s not to love?
- Sausage Cranberry Breakfast Strata – These hearty make ahead breakfast casserole is great for brunch.
- Pizza Omelette – A fun mash up between pizza and an omelette and so incredibly cheesy.
Hope you love this vegetarian egg recipe as much as we do!
Until next time, take care and chit chat again soon,
Make these salsa eggs? That’s awesome! Love it if you left a comment below. Many thanks!
Eggs in Salsa Verde
- 3 to 4 cups baby spinach (loosely packed)
- 1 1/4 cups salsa verde (or your favourite variety)
- 4 large eggs
Suggested Garnish Options
- sliced jalapeno
- micro greens
- sliced avocado
- crumbled feta cheese
- Place spinach in a dry non stick 10-inch skillet on medium low to medium heat heat and cook until just wilted, about 1 to 2 minutes.
- Pour salsa in.
- Make a little well in salsa/spinach mixture and crack an egg in. Do for remaining eggs. (I like to crack each egg in a small dish first and then add to the pan).
- Cover with a lid and cook until whites are set and yolks are done to your liking. This will take about 5 to 8 minutes or so, depending on how you like your eggs/your stove top.
- Garnish, if desired. Delicious as is, with skillet potatoes, hash browns or toast or serve over creamy polenta. Serves 2 to 4. Enjoy!
- Salsas can vary in salt, taste and spice. Pick one that you enjoy best.
- If you don’t want to use a salsa verde (or green salsa) here, opt for a regular variety.
- 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.
- Instead of baby spinach, try Swiss chard or kale (these will take just a tad longer to cook).
- Want things more saucy? Feel free to add a little more salsa to the pan!
- Nutrition information (estimate only) is based on 4 servings and does not include garnish.