Tuesday, November 5, 2013

Salsa Verde Poached Eggs

I love spicy egg dishes for breakfast like huevos rancheros or chilaquiles.  While we're on the topic, my favorite Huevos Rancheros are at Cafe Verde in Pasadena . . . yum!!  Anyways, a few weeks ago I dreamed up this version of fake chilaquiles, made it for brunch with friends, and loved the result.  I'm looking for an excuse to make them again!

Some recipe notes:  Poaching eggs is a healthy way to enjoy them and doing it in salsa brings a lot of flavor (and is easier than poaching in boiling water which I don't quite have down).  You could make your own salsa verde but I love the Trader Joe's version.  I make these tortilla strips for tortilla soup and for taco salad and it works great here too.  Baking the tortilla strips omits the frying part of most chilaquiles recipes which turns me off from making the more authentic version.  You can use cotija cheese for a more authentic flavor but really any shredded cheese will do.  I used pepper jack to make it spicier.  It's easy to do several batches in the same salsa (add a little to it after scooping out the first batch of eggs) to feed a larger group.  If you're GF, check the ingredients on  your corn tortillas.

Salsa Verde Poached Eggs (2 servings)

4 eggs
2-3 cups salsa verde
2 corn tortillas
1/2 - 1 cup shredded cheese
1/4 cup chopped cilantro
olive oil spray

Heat oven to 400 degrees.  With a pizza cutter, cut corn tortillas into thin strips and then cut in half.  Spread them in one even layer on a cookie sheet that's coated with olive oil spray.  Sprinkle with salt if you want to (I did but the salsa was pretty salty too so next time, I'd omit the salt from the tortilla strips).  Bake for about 10 - 15 minutes or until the strips and crispy and light brown.  Set aside.

In a skillet, heat the salsa verde until barely bubbling.  Depending on the thickness of the salsa, you might want to let it simmer until it's thickened up.  If the salsa is too thin, the eggs won't hold their shape as well while poaching.

Make little wells in the salsa and pour a cracked egg into each well.  Cover and simmer over medium heat until the egg is poached to your preferences (I like the whites to be firm and the yolks to be a little runny).  Right at the end, sprinkle the cheese on top of the egg.

Put some tortilla strips on a plate.  Spoon an egg and some salsa verde on top.  Garnish with cilantro and serve.


  1. This looks delicious. We often have eggs for dinner, and I would definitely eat these. I'll get some salsa verde and give them a try.

  2. That looks good, I like chilaquiles and breakfast is such a fun meal.