Salsa Verde Baked Eggs

A Jerry James Stone Recipe


Breakfast, Brunch, Green, Red, Yellow


  • 2 cups Avocado & Tomatillo Salsa Verde
  • 4 eggs
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro
  • ¼ cup shredded cheese
Jump to instructions
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 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.Enjoy!