Salsa Verde Baked Eggs Recipe

Introduction

This Salsa Verde Baked Eggs recipe combines vibrant herbs and tender tomatoes to create a flavorful, comforting dish perfect for breakfast or brunch. The baked eggs nestled in a rich, herby tomato sauce are both satisfying and easy to prepare.

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

1. Step 1: Heat 1 tbsp of olive oil in a frying pan or skillet over medium heat. Add the smoked paprika and cumin seeds, frying for about 30 seconds until fragrant.
2. Step 2: Add the canned and fresh cherry tomatoes to the pan. Bring to a boil, then reduce heat to medium, cover with a lid, and simmer for 5-6 minutes until the tomatoes soften.
3. Step 3: While the tomatoes cook, combine the garlic, most of the parsley, basil, mint leaves, capers, Dijon mustard, white wine vinegar, 4 tbsp olive oil, and 3 tbsp cold water in a mini food processor. Blitz until smooth and season to taste.
4. Step 4: Stir the baby spinach into the tomato mixture, cover again, and let it wilt for a few minutes. Stir once more to evenly wilt the spinach.
5. Step 5: Create four small wells in the tomato and spinach mixture. Crack an egg into each well. Cover the pan and cook on medium heat for 6-8 minutes or until the eggs are just set.
6. Step 6: Remove the lid and drizzle the herby salsa verde sauce over the eggs and tomatoes. Sprinkle with the reserved parsley and chilli flakes if using.
7. Step 7: Serve warm with flatbreads on the side, if desired.

Tips & Variations

• Use other fresh herbs like cilantro or oregano if you prefer a different flavor profile.
• Add a splash of lemon juice to the salsa verde for extra brightness.
• If you like your eggs firmer, cook them a little longer under the lid or finish under a grill for a minute.
• Serve with crusty bread instead of flatbreads for a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the eggs, or warm in a microwave briefly, stirring the tomato base but avoiding reheating the eggs too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh baby spinach?

Yes, but be sure to thaw and drain the frozen spinach well before adding it to avoid excess moisture in the dish.

What can I substitute for capers if I don’t have any?

You can replace capers with chopped green olives or a small amount of chopped pickles for a similar tangy, briny flavor.

Salsa Verde Baked Eggs Recipe

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★★★★★

4.7 from 126 reviews

• Author: Ben
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Salsa Verde Baked Eggs is a vibrant and flavorful dish featuring eggs cooked in a rich tomato and spinach sauce, enhanced with a fresh green herb salsa. This recipe combines smoky spices, fresh herbs, and tangy capers for a delightful breakfast or light meal served with warm flatbreads.

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Ingredients

Scale 1x2x3x

Salsa and Tomato Base

• 5 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin seeds
• 400g canned 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
• 3 tbsp cold water

Vegetables and Eggs

• 200g baby spinach, washed
• 4 eggs
• ½ tsp chilli flakes (optional)
• Flatbreads, to serve (optional)

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Instructions

1. Prepare the spice base: Heat 1 tablespoon of olive oil in a frying pan or skillet over medium heat. Add the smoked paprika and cumin seeds, frying for 30 seconds until fragrant to release their flavors.
2. Cook the tomatoes: Add the canned and fresh cherry tomatoes to the pan and bring to a boil. Reduce the heat, cover with a lid, and simmer for 5-6 minutes until the tomatoes have softened and melded into a sauce.
3. Make the salsa verde: Meanwhile, combine the garlic, most of the parsley (reserve some for garnish), basil, mint leaves, capers, Dijon mustard, white wine vinegar, 4 tablespoons of olive oil, and 3 tablespoons of cold water in a mini food processor. Blitz until smooth, then season to taste.
4. Add the spinach: Stir the baby spinach into the tomato mixture in the pan. Cover with the lid again for a few minutes to allow the spinach to wilt, stirring once or twice to help it cook evenly.
5. Poach the eggs: Create four small dips or wells in the tomato and spinach mixture and gently crack one egg into each well. Cover the pan and cook over medium heat for 6-8 minutes until the eggs are just set to your liking.
6. Finish and serve: Remove the lid, drizzle the salsa verde over the eggs and tomato base, and scatter the reserved parsley and optional chilli flakes on top. Serve immediately with warm flatbreads if desired.

Notes

• Use fresh herbs in the salsa verde for the best flavor and vibrancy.
• Adjust the cooking time of the eggs depending on whether you prefer runny or fully set yolks.
• Flatbreads are optional but make a great side to scoop up the sauce and eggs.
• The chili flakes add a nice touch of heat but can be omitted for a milder dish.
• To make it vegan, omit the eggs and serve the tomato and spinach base with the salsa verde over toasted bread.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: salsa verde, baked eggs, tomato sauce, spinach, breakfast recipe, Mediterranean, healthy eggs, herb sauce