Salsa Verde Eggs

Salsa Verde Eggs
Prep Time
10 min
Cook Time
35 min
Recipe by: Vix | Yum

Salsa verde eggs are one of the most traditional dishes in Mexico and also a delicious one! Add EB eggs for additional nutrition!

Salsa Verde Eggs with Egglands Best

Make This Recipe


  • 6 Large Eggland’s Best Eggs
  • 3 cups of water
  • 10 tomatillos
  • 2 cups of finely chopped spinach, kale and chard
  • 1 cup of vegetable broth (water you used to boil your vegetables)
  • ½ onion
  • 1 garlic clove
  • 2 tablespoons of oil
  • 2 cups of broth
  • Salt and pepper


In a large and deep pot with water, add the tomatillos and the spinach, kale and chard chopped into pieces.

Cook over medium heat for 8-10 minutes and remove from the stove.

Add the vegetable broth, onion, garlic, and roasted tomatillos and vegetables to a blender. Blend until the salsa is mostly smooth.

Heat 2 tbs of oil in a large pot over medium heat, add the Salsa Verde, and cook for 5 minutes.

Add the chicken broth and season with salt and pepper.

Add 6 Large, cage-free brown Eggland’s Best Eggs

Cover the pot and boil for 6 to 10 minutes.

Add Cotija cheese and serve hot, with beans and tortillas if desired.

Enjoy this dish that provides you with the vitamins, minerals and proteins necessary to start a great day.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 264
Fat 19 g
Saturated Fat 4 g
Cholesterol 353 mg
Sodium 1094 mg
Carbohydrates 12 g
Dietary Fiber 3 g
Protein 15 g