Salsa Eggs Recipes

SKILLET EGGS WITH SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, season with salt and cook, stirring frequently, until lightly browned, 5 minutes. Add the garlic and cook, stirring, 2 minutes. Add the hominy, salsa and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer and cook until thickened, about 5 minutes.
• Add the kale in batches, stirring after each addition to wilt the greens. Season with 3/4 teaspoon salt and a few grinds of pepper. Remove from the heat.
• Make 8 indentations in the mixture with the back of a large spoon and crack an egg into each well. Season with salt and pepper and top with the cheese. Transfer the skillet to the oven and bake until the egg whites are set, about 11 minutes. Top with cilantro. Serve with tostadas.

SALSA DIPPER DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add salsa, mayonnaise, onion, salt and pepper; mix well. Spoon into egg whites, or cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer egg yolk mixture into bag; pipe into egg whites. Refrigerate. , Just before serving, place a tortilla chip in each egg half. If desired, serve with additional chips and salsa.

BAKED EGGS WITH SALSA

Steps:

• Preheat oven to 400 degrees F.
• Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
• Spoon salsa into the pan.
• Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
• Add green onions and season eggs with salt and pepper.
• Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
• Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
• Top with the cilantro and serve immediately.

SALSA VERDE BAKED EGGS

Steps:

• 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.
• 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.
• 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.

SALSA EGGS

Steps:

• Scramble together all ingredients in a medium sized bowl. Pour into a saucepan and cook over low-med heat until done.

SALSA DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
• Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
• Spoon about 1 tablespoon egg yolk mixture into each egg white half.
• Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
• Cover and refrigerate until serving time or up to 24 hours.

SALSA & SCRAMBLED EGG SANDWICHES

Steps:

• In a large bowl, whisk eggs, salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add 1/2 cup salsa and cheese; stir gently until cheese is melted., Spread cut sides of English muffins with cream cheese and remaining salsa. Top with scrambled eggs and avocado. Squeeze lime juice over tops. If desired, serve with sour cream.