Salsa Verde Baked Eggs
I love breakfast, especially during lunch or dinner. And baked eggs is one of my favorites. It's quick, simple, and super tasty. This Salsa Verde Baked Egg dish is no different.
To begin with, you'll need some green salsa. If you haven't yet, try my Avocado & Tomatillo Salsa Verde. It is really easy to make and great on tacos, eggs, enchiladas, your lover, and more.
Add 2 cups of the salsa to a small dutch oven or baking dish. You might need more or less depending. For example, you could easily make a single serving of this recipe in a ramekin. Essentially, you need the salsa to be about 1/2 inch deep.
This is fairly important. You want to make a bit of a well where you are going to add each egg. It prevents the egg from thinning out and helps keep it in place during cooking. NOTE: The color of an egg's shell is determined by the breed of chicken. Eggs can be white, brown, blue and even green.
Bake the dish in the oven at 400 degrees F for 15 to 20 minutes, or until the whites are set but the yolks are still runny. Now wasn't that easy?
Remove the eggs from the oven, and while they are still hot, top them with the shredded cheese. Add the chopped red onion and cilantro right before serving. Oh, and if you have ever wondered why onions make you cry, you should check out my video on it.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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