This recipe for baked eggs in a chile verde sauce is one of our favorite breakfasts. The fresh, tangy chile verde sauce pairs with the hot eggs for a heartwarming breakfast made in a snap. Bake them covered on top of the stovetop or in a 325 degree oven.Jump to Recipe
One of the main reasons we love these chile verde eggs is because they are so easy! They take about 10 minutes from start to finish which makes them the perfect healthy weekday breakfast.
Chile Verde Eggs without Baking
The recipe below is for eggs baked in wells of the hot chile verde sauce. Baked eggs aren’t for everyone though- and one of the best things about eggs is you can cook them in so many different ways!
The recipe below would be easily adaptable to egg “muffins” (made in muffin tins). Just add a base layer of refried beans, add the chile verde, crack an egg on top and sprinkle with cheese. Cook at 350° for about 15-17 minutes.
Another great variation of this recipe would be to bake the eggs in a chile verde “ragu”, similar to this Harissa Baked Shakshouka recipe. Follow steps 5-7, and allow to cool slightly. Top with crema mexicana (or sour cream) and red salsa to resemble the Mexican flag.
If you prefer it with poached eggs, here is how to make the perfect poached egg
The traditional serving accoutrement is tortillas- but if you are trying to maintain a low carb lifestyle, low carb tortillas can be hard to come by. Check out our low carb tortilla comparison here.
Here are some other low carb traditional serving suggestions for this eggs and chile verde:
- With refried beans
- Over a slice of ham
- With chorizo
- Over a layer of shredded chicken
- With any squash- our favorite with this dish is butternut squash
This is a delicious recipe no matter how you serve it!
Other Favorite Baked Egg Recipes
If you like these chile verde eggs as much as we do, check out these recipes too:
Baked Eggs with Chile Verde
- non-stick skillet
- Heat oil over medium to medium-low heat. Cover the bottom of a non-stick, oven safe skillet with the chile verde sauce and heat until lightly bubbling.
- Make 3-5 shallow wells in the sauce and gently crack an egg into each well (amount of eggs will depend on how large your skillet is). The egg should not be touching the bottom of the skillet.
- Sprinkle with cotija cheese (or queso fresco), cover skillet, and cook slowly over low heat until the egg yolks are to your liking. For me it was just under 8 minutes on the stovetop. Alternatively put covered skillet in 325 degree oven for 5 minutes or until yolks are cooked to your liking.
- Serve with additional sauce, black beans, cilantro, extra cheese or straight out of the pan!
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