Wednesday, March 06, 2013

Fifteen Minute Salsa Verde Eggs Recipe

Fifteen Minute Salsa Verde Eggs
These Fifteen Minute Salsa Verde Eggs were a breakfast experiment that's a definite keeper.

The idea of eggs cooked in some kind of spicy sauce is what has inspired famous dishes like Shakshuka and Huevos Rancheros.  I could have been thinking something like that when this simple breakfast idea popped into my mind, but truthfully I think the recipe was most inspired by a jar of salsa verde that I stumbled across in the pantry.  These days I'm alternating between trying not to think about my pantry (full of various heavy cans and bottles that will need to be moved to the new house) and gazing into the shelves trying to imagine what I can use up before moving day.  This was one of those "What can I make with ingredients I already have?" kind of experiments, and wow, did I love this easy breakfast.  I ate it with some low-carb tortillas to dip into the egg yolk, and savored every bite.

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.

I made a single serving in an 8 inch frying pan; just double the recipe to make Salsa Verde Eggs for Two in a larger pan.  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.

Cook the salsa verde over medium heat for 4-5 minutes, or until it's bubbling.  (Getting the eggs piping hot like this is important so the whites cook quickly and leave the yolks soft.

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.

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.

Season eggs with salt and fresh ground black pepper and serve hot, with tortillas to dip into the yolks if desired.


Fifteen Minute Salsa Verde Eggs
(Makes one serving, but can easily be doubled with a larger pan for two servings.  Recipe created by Kalyn when she had a jar of salsa verde that needed to be used.)

Ingredients:
2 eggs
1/2 cup salsa verde (green chile salsa)
2 T grated cheese (I used Kirkland Four Cheese Mexican Blend from Costco, which is a blend of low-fat cheeses.)
salt and fresh-ground black pepper to taste
flour tortillas for serving (optional; I ate mine with low-carb tortillas)

Instructions:
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.)  

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.  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.)  While the eggs are cooking, heat or microwave the tortillas if you're using them.

When eggs are done, season with salt and fresh ground black pepper and serve hot, with tortillas if desired.

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South Beach Suggestions:
The eggs alone would be a very low-glycemic meal and approved for any phase of the South Beach Diet.  If you eat your eggs with whole wheat or low-carb tortillas, dish dish would be phase 2 or 3 for South Beach.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Spicy Breakfasts with Eggs:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Shakshuka ~ Smitten Kitchen
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ~ Kalyn's Kitchen
Baked Eggs in Spicy Sauce ~ Healthy. Delicious.
Bobbi's Egg and Green Chile Breakfast Casserole ~ Kalyn's Kitchen
North Indian Egg Curry ~ Viet World Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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20 comments:

Joanne said...

This is SUCH a delicious idea! I've been eating eggs nonstop lately so these are definitely going to be made soon! Yum!

Val D'Aquila said...

Yum! I've made something similar that I like to call "Mexican Poached Eggs" - I simmer some black beans in the salsa before adding the eggs and use queso fresco instead of a melting cheese. Love these easy pantry meals. :)

Debby@Just Breathe said...

This sounds yummy!

Kalyn Denny said...

Joanne, Val, and Debby, so glad you like it. For such a quick breakfast, I really enjoyed this.

Merrill said...

I don't have any salsa verde on hand but do have green enchilada sauce - close enough?

Kalyn Denny said...

Merrill, I think that would work. The enchilada sauce is thinner, so I might use a couple tablespoons more and simmer it a few minutes longer so it's reduced a bit.

Lydia (The Perfect Pantry) said...

Great way to clean out that pantry! I love breakfasts like this, quick and easy. I might add a touch of green Tabasco to mine!

Kalyn Denny said...

Lydia, I like that idea!

Eileen said...

These eggs sounds great! It helps that salsa verde is my absolute favorite, of course. :) If I'm having eggs with salsa, I usually just scramble them all together--gently poaching the eggs in the salsa is such a good plan. Plus: runny yolk!

Kevin said...

So easy and yet so so good! This is my kind of breakfast!

Monika said...

As a military wife with 14 moves behind us, we called meals like this "pantry surprise"! Always happy when great new recipes came of the experiment.

Kalyn Denny said...

Eileen and Kevin, thanks. And the runny yolks is always a plus for me!

Monika, can't imagine moving that many times, but thanks for doing it.

Barb said...

Made this this morning and it was yummy. I used my new favorite salsa from Costco called Tomatillo and Avocado
Salsa from Rojo in the refrigerated section. It's a large 42 oz. contained but its soooo good you won't have a problem using it up. ��

Kalyn Denny said...

Barb, just added that salsa to my Costco list!

Monica said...

I just went to Costco and found this great salsa. Its a molcajete fire roasted type. I used that instead of the verde. This was so delicious! I omitted the tortilla and added some avocado slices! Yum! I have a weird love hate relationship with eggs. I know they are so good for me and low in calories, high in protein, but I get grossed out by them so easily. Cooking them in the salsa is brilliant! I can totally eat eggs this way!

Skinnytaste Gina said...

That's so funny, I've made this too. We think alike Kalyn!

Kalyn Denny said...

Gina, I love that!

Cohen Ilan said...

My wife just adores every kind of food that contains eggs. Wonderful, this will be my surprise for her today! :)

Julie said...

I just finished this most tasty breakfast. Really delicious. I skipped the tortillas, but did not miss them at all. I'm just coming down with a cold and I find myself craving spicy things--odd...Anyway, these hit the spot. Thanks.

isc0527 said...

Thank you for such a great idea! My husband and I greatly enjoyed this dish!!!! It took me a second try to get the eggs just right (hehe, we ate it for breakfast two days in a row) and I added turkey sausage as well -- super YUM :)

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