Eggs are one of the easiest ingredients to cook with and one of the quickest meals to bring together. With 6 grams of protein in a large egg and endless delicious ways to enjoy them, they are a wonderful choice for any meal of the day.
Today, we are whipping up a skillet of salsa verde eggs and 4 ingredients have never tasted quite so fabulous. Eggs simmered in some salsa verde, crumbled cojita and fresh cilantro come together in about 10 minutes and they can be scooped into tortillas or onto a buttery slice of toast or just eaten straight out of the skillet.
Salsa verde eggs are easy, healthy and absolutely delicious. Let’s get started…
Like I said earlier, you really just need 4 ingredients and if you aren’t a cilantro fan, just 3 of them.
Gather 12 ounces or 1 1/2 cups of salsa verde, 1/2 cup of crumbled cojita, 1/4 cup of finely chopped fresh cilantro and 4 large eggs. You will also need some salt, black pepper and crushed red pepper flakes to season everything up nicely and I love garnishing this skillet with thinly sliced radishes and lime wedges to kick the flavor up even more.
Grab a large non-stick skillet, add the salsa verde, cojita and cilantro and spread it out evenly throughout the skillet.
Use the back of a spoon to form 4 little divots in the mixture and crack an egg into each divot, just like you do in shakshuka and eggs in purgatory.
Season everything generously with salt, black pepper and some crushed red pepper flakes and place the skillet over medium heat.
Simmer the mixture until the egg whites are cooked through and the yolks are cooked to your liking. I highly recommend pulling the skillet off of the heat as soon as the whites are cooked, because a runny yolk is the perfect partner for the salsa verde mixture.
This whole thing only takes about 10 minutes to bring together, so as long as you have some salsa verde, cojita and cilantro, you have no excuses when it comes to making yourself a fabulous breakfast every day of the week.
There are several ways you can enjoy these beautifully flavorful eggs…
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Spooned over leftover rice.
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On a tostada.
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Scooped onto tortillas. (my personal favorite)
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Straight out of the skillet. (perfect for a rushed morning)
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If you are not a garnish person, feel free to keep scrollin’, but the zesty bite of radishes and tartness of fresh lime juice compliments everything in this skillet wonderfully.
Plus, it is pretty and thats always a good thing.
The combination of the tangy salsa verde, the creamy cojita and my favorite herb (aka cilantro) is truly delicious, but when that runny yolk breaks into the mix… please leave your yolks runny. You will not be disappointed.
Salsa Verde Eggs
Ingredients
- 12 ounces of salsa verde
- 1/2 cup of cojita, crumbled
- 1/4 cup of fresh cilantro, finely chopped
- 4 large eggs
- salt, black pepper and crushed red pepper flakes
- radishes, thinly sliced (optional garnish)
- lime wedges (optional garnish)
Instructions
- Combine 12 ounces of salsa verde with 1/2 cup of crumbled cojita and 1/4 cup of fresh finely chopped cilantro in a large non-stick skillet
- Use the back of a spoon to form 4 divots in the mixture and crack an egg into each divot
- Season generously with salt, black pepper and red pepper flakes
- Place the skillet over medium heat and cook until the egg whites are set and the yolk is done to your liking
- Enjoy garnished with thinly sliced radishes and lime wedges
