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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
