Ingredients
For the Eggs and Salsa
- 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
- Heat the Salsa Verde: Place an 8-inch non-stick skillet on medium heat and add the salsa verde. Bring it to a gentle simmer, ensuring it is warm and bubbling slightly.
- Poach the Eggs: Carefully crack the eggs into the simmering salsa verde. Cover the skillet with a lid to create steam, cooking the eggs until the whites are fully set but the yolks remain runny. This usually takes less than five minutes, so keep an eye on them to avoid overcooking.
- Season the Eggs: Once cooked to your liking, sprinkle the eggs with kosher salt and black pepper to enhance the flavor.
- Assemble the Dish: Using a spatula, gently slide the eggs along with the salsa verde out of the skillet and onto the warmed corn tortillas. This creates a rustic, handheld dish perfect for breakfast or brunch.
- Add Toppings: Garnish the eggs and salsa with sliced avocado, crumbled feta cheese, and chopped fresh cilantro for added creaminess and freshness that complements the tangy salsa.
Notes
- You can use homemade salsa verde or a good quality store-bought version; the flavor of the salsa largely defines the dish.
- Warm the corn tortillas in a dry skillet or wrapped in foil in the oven to make them soft and pliable for serving.
- For firmer yolks, increase cooking time slightly, but keep in mind the salsa can thicken as it cooks.
- This dish pairs well with black beans or a side of fresh fruit for a more substantial meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
