Chili Verde Eggs

5 from 1 vote

Bright, tangy, grassy salsa with a bit of heat makes the perfect base to bake eggs in for a quick and flavorful Mexican-inspired breakfast.

Course Breakfast

Cuisine Mexican

Keyword breakfast, cilantro, dairy-free, easy, eggs, mexican, nut-free, salsa, tomatillo, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 302kcal

Author Jenny Ross

1/2 pound tomatillos husks removed, smaller are better as they are less bitter
1 jalapeño pepper stem removed, seeds kept for heat or removed to make the sauce mild
1/4 white onion
2 cloves garlic
1/4 teaspoon salt more to taste
9 eggs
1/4 cup cilantro chopped, optional
2/3 cup queso fresco crumbled, omit for dairy-free

Get Recipe Ingredients

Preheat the oven to 400ºF.
Place whole tomatillos and pepper in a small pot and cover with water and bring to a boil. Cook until the tomatillos have transformed from their bright green raw state to a dull green, about 10 minutes. Drain water off and transfer to a blender. Add 1/4 onion and the other garlic clove and salt. Process until completely smooth, adding a bit of chicken stock or water to reach your desired consistency (for this recipe, you want it somewhat thick so that it holds the shape of wells pressed into it for baking eggs).
Pour the salsa into an oven-safe baking dish. Using the back of a large spoon, press 6 wells into the salsa. Sprinkle with cheese, if using and bake at 400ºF until cooked to your liking, about 5-10 minutes for runny yolks. Alternatively, you can prepare this in a pan on the stovetop, covering the pan and cooking to desired doneness, about 5-10 minutes.

If you like the egg yolks cooked through, pop the yolks before you cook them.

Nutrition without the cheese: Calories: 221 cal, Carbs: 7g, Fiber: 2g, Fat: 13g, Protein: 18g