Fifteen Minute Salsa Verde Eggs

Salsa Verde Eggs are quick and easy enough to make in 15 minutes for a delicious Mexican breakfast that’s loaded with flavor. These are great served with tortillas or low-carb tortillas, or skip the optional tortillas if you prefer.

PIN Salsa Verde Eggs to try them for a Mexican Breakfast!

This recipe for Fifteen Minute Salsa Verde Eggs was one of those “What can I make with ingredients I already have?” kind of experiments. And wow, did I love this for an easy and tasty breakfast that can be on the table in minutes.

The idea of eggs cooked in some kind of spicy sauce has inspired famous dishes like Shakshuka and Huevos Rancheros. I could have been thinking something like that when this simple Mexican breakfast idea popped into my mind But truthfully I think the recipe was mostly inspired by a jar of Herdez Salsa Verde (affiliate link) that I stumbled across in the pantry.

I ate my Salsa Verde Eggs with low-carb tortillas to dip into the egg yolk, and savored every bite. And this is one of my easy Five Ingredients recipes, or only four ingredients if you skip the optional low-carb tortillas! I hope you enjoy trying this recipe that’s becoming one of my favorites!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• eggs
• Herdez Salsa Verde (affiliate link) or other Salsa Verde or green chile salsa that’s low in sugar
• Mexican Blend grated cheese
• salt and fresh-ground black pepper to taste

What is Salsa Verde:

Salsa Verde is a type of green chile Mexican salsa that often contains tomatillos and always uses green chile peppers. It’s used in a wide variety of Mexican dishes. For many years I’ve been a fan of Herdez Salsa Verde (affiliate link) which is really low in carbs, but there are many good brands!

Can you use other salsas for this recipe?

I haven’t tried using another brand or type of salsa for this recipe, but I can’t think of any reason why it won’t work. Be sure to check that the salsa you choose isn’t high in sugar if you want this to be low in carbs.

How low in carbs is this recipe for Salsa Verde Eggs?

This slightly-spicy breakfast has only 7 net carbs with 17 grams of protein. The generous amount of Salsa Verde I used is definitely enough to cook four eggs, so if you want this to be lower in carbs just add two more eggs and make it two servings! (Nutritional information doesn’t include the optional tortillas.)

How to make Fifteen Minute Salsa Verde Eggs:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. There are two reasons for putting the eggs into little dishes before you start heating the sauce. Not only does it help them come to room temperature (so the whites cook quickly and keep the yolks runny) but it also helps you get them into the frying pan without breaking the yolks.
2. I made a single serving in an 8 inch frying pan; just add two more eggs to make Salsa Verde Eggs for Two.
3. Start by putting 1/2 cup of your favorite Salsa Verde into a frying pan that you’ve sprayed with olive oil or nonstick spray.
4. Cook the salsa verde over medium heat for 4-5 minutes, or until it’s bubbling.  (Getting the sauce piping hot like this is important so the egg whites cook quickly and leave the yolks soft.
5. Then gently nestle the eggs on top of the spicy sauce.  The white should almost immediately start to cook if your salsa verde is nice and hot.
6. Sprinkle a couple of tablespoons of grated cheese over the eggs, cover, and cook on medium-low for about 3-4 minutes, or until the whites are firm and yolks are still soft.  (Or cook them to your liking if you’re not into soft yolks.)
7. Season eggs with salt and fresh ground black pepper and serve hot
8. Fifteen Minute Salsa Verde Eggs are delicious with low-carb tortillas to dip into the yolk if desired.

Make it a Low-Carb Meal:

If you serve these eggs with the optional low-carb tortillas, that won’t add many carbs. But it would also be delicious served with one of these:

• Savory Breakfast Muffins
• Savory Almond Flour Bread
• Almond Flour Zucchini Muffins

See more tasty ways to use Salsa Verde:

If you’re a fan of slightly-spicy Salsa Verde, check out Why I Love Herdez Salsa Verde. That post also has links to other recipes where I’ve used this favorite salsa!

More Ideas for a Mexican Breakfast:

• Baked Eggs Skillet with Avocado and Tomatoes
• Southwest Breakfast Skillet
• Green Chile and Cheese Egg Muffins
• Bobbi’s Egg Casserole with Green Chiles
• Zucchini Breakfast Casserole with Green Chiles

Continue to Content

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Yield: 1 serving

Fifteen Minute Salsa Verde Eggs

Prep Time 5 minutes

Cook Time 9 minutes

Additional Time 2 minutes

Total Time 16 minutes

These Fifteen Minute Salsa Verde Eggs were quick and easy for a delicious low-carb breakfast idea.

Ingredients

Toggle ingredient group

• 2 eggs
• 1/2 cup salsa verde (green chile salsa)
• 2 T grated cheese (I used Kirkland Four Cheese Mexican Blend from Costco.)
• salt and fresh-ground black pepper to taste

Instructions

1. Break each egg into a small bowl and let the eggs come to room temperature while you warm the salsa.  (This may seem like a fussy step, but it really will give you a better result.)
2. Spray an 8″ frying pan with olive oil or non-stick spray.  Add 1/2 cup of salsa verde and cook over medium heat for 4-5 minutes, or until the salsa is piping hot and starting to bubble.
3. Gently nestle the eggs into the salsa, sprinkle with cheese, reduce heat to medium-low, cover the pan with a lid, and cook 3-4 minutes, or until the whites are firm and the yolks are still soft.  (Or cook to your liking if you don’t like soft eggs.)
4. While the eggs are cooking, heat or microwave the tortillas if you’re using them.
5. When Salsa Verde Eggs are done, season with salt and fresh ground black pepper and serve hot, with tortillas if desired.

Notes

 The amount of Salsa Verde I used would be enough to add two more eggs and make two servings, which will reduce the amount of carbs.

Nutritional information doesn't include the optional tortillas.

This recipe created by Kalyn when she had a jar of Herdez Salsa Verde (affiliate link) that needed to be used.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 269Total Fat 19gSaturated Fat 9gUnsaturated Fat 10gCholesterol 357mgSodium 571mgCarbohydrates 10gFiber 3gSugar 3gProtein 17g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Fifteen Minute Salsa Verde Eggs served alone would be a low-carb meal and would be approved for any low-carb eating plan. For Keto you might want to use the same amount of Salsa Verde and add two more eggs. If you eat the eggs with whole wheat or low-carb tortillas, this dish would be phase 2 or 3 for the original South Beach Diet. 

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Salsa Verde Eggs were first posted in 2013. The recipe was last updated with more information in 2026.