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
- 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) 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 ’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.
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 saucier? Feel free to add a little more salsa to the pan!
More Easy Breakfast Recipes
Hope you love this vegetarian egg recipe as much as we do!
If you make these salsa eggs, please leave a comment below. Love to hear how you enjoyed it!
Eggs in Salsa Verde
- 3 to 4 cups baby spinach (loosely packed)
- 1 ¼ cups salsa verde (or your favourite variety)
- 4 large eggs
Garnish Ideas (optional)
- Jalapeno , sliced
- Cilantro , chopped
- Chives , minced
- Feta cheese , crumbled
- Place spinach in a dry non-stick 10-inch skillet over medium-low to medium heat heat and cook, stirring, until just wilted, about 1 to 2 minutes.
- Pour salsa in and just warm through.
- Make a little well in the 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.
- Garnish (if desired) with any of the garnish ideas. Delicious as is, with skillet potatoes, hash browns or toast or serve over creamy polenta. Enjoy!
- Salsas can vary in salt, taste, spice, etc. Pick one that you enjoy best.
- Because temperatures (and ovens) can vary and everyone has a different preference for how they like their eggs cooked, cook time can vary slightly.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.