Are you tired of the same old breakfast routine of scrambled eggs and toast? Want to spice things up with a delicious and easy-to-make recipe? Look no further than salsa verde baked eggs.
Eggs are a staple in many people’s diets, but it can be difficult to find new and exciting ways to prepare them. Salsa verde, a tangy and flavorful sauce made with tomatillos and chili peppers, is the perfect addition to your breakfast routine.
Not only is this recipe packed with protein and nutrients, it’s also incredibly easy to make. With just a few simple ingredients and a baking dish, you can have a delicious and satisfying breakfast in no time. Here’s how to make salsa verde baked eggs.
This is definitely my best breakfast adventure! I came up with this little delectable dish after a visit to the fresh market and a craving for a warm, healthy breakfast. I already had my salsa verde recipe on file, so after a little recipe experimentation, I came up with this baked egg dish. I just love how the warm salsa verde complements the creamy soft eggs.
Salsa Verde Baked Eggs
Ingredients
- 5 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 400g can cherry tomatoes
- 200g fresh cherry tomatoes
- 2 garlic cloves
- 1 small bunch of parsley
- 1 small bunch of basil
- ½ small bunch of mint, leaves picked
- 2 tbsp capers
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 200g baby spinach, washed
- 4 eggs
- ½ tsp chilli flakes (optional)
- flatbreads, to serve (optional)
Instructions
- STEP 1
- Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
- STEP 2
- Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
- STEP 3
- Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.
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