Ingredients
Salsa Verde Eggs
- 1/2 cup salsa verde (homemade or store-bought)
- 2 large eggs
- 2 pinches kosher salt
- 2 pinches black pepper
For Serving
- 2 corn tortillas, warmed
- 1/2 small avocado, sliced
- 2 tablespoons crumbled feta cheese
- Chopped fresh cilantro for garnish
Instructions
- Simmer Salsa Verde: In an 8-inch non-stick skillet, bring the salsa verde to a gentle simmer over medium heat, ensuring it’s hot enough to cook the eggs but not boiling vigorously.
- Cook Eggs in Salsa: Carefully crack the two large eggs into the simmering salsa. Immediately cover the skillet with a lid to trap steam and cook the eggs evenly. Let cook for under five minutes until the egg whites are set but the yolks remain runny.
- Season Eggs: Once cooked to your liking, sprinkle the eggs with kosher salt and black pepper for enhanced flavor.
- Assemble Tacos: Using a spatula, gently slide the eggs and salsa mixture out of the skillet onto the warmed corn tortillas. This creates a soft, saucy base perfectly soaked into the tortillas.
- Add Toppings and Garnish: Top the eggs on tortillas with sliced avocado, crumbled feta cheese, and a sprinkle of freshly chopped cilantro for brightness and creamy texture. Serve immediately.
Notes
- Use store-bought salsa verde for convenience or make your own for a fresher, brighter taste.
- Warming the corn tortillas before assembling helps them stay pliable and enhances their flavor.
- Adjust cooking times slightly depending on how runny or firm you prefer your egg yolks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
