Huevos en Salsa Verde (Eggs Poached in Green Salsa)
Eggs poached right in a pan of tangy green salsa, scooped up with warm corn tortillas. A fast, proper Mexican breakfast.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.24 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the corn tortillas one at a time in a dry frying pan for 30 seconds each side, then wrap them in a clean tea towel to keep them soft.
- 2
Heat the oil in a wide, deep frying pan over a medium heat. Cook the onion for 4 minutes until soft and just turning golden.
4 min - 3
Pour in your ready made salsa verde (see the base recipe) and bring it to a gentle simmer. If it is very thick, loosen it with a splash of water. It should be like a pourable tomato soup.
- 4
Make 8 small wells in the salsa with the back of a spoon. Crack an egg into each one, taking care not to break the yolks.
- 5
Cover the pan and cook on a low heat for 5 to 6 minutes, until the whites are completely set and the yolks are as runny or as firm as you like. For anyone vulnerable, cook until the yolks are firm.
5 min 30 s - 6
Scatter over the queso fresco and coriander and serve straight from the pan with the warm tortillas and lime wedges.
Tips
- Keep the simmer very gentle once the eggs go in. A hard boil makes the whites rubbery and breaks the yolks.
- Use a lid that fits well so the steam sets the tops of the eggs. If the whites stay clear on top, cover for another minute.
- For extra substance, stir a drained tin of black beans into the salsa before adding the eggs.
Storing and freezing
Best eaten straight away. The salsa alone keeps 3 days in the fridge, but do not keep or reheat cooked eggs in it.
Questions
Can I make huevos en salsa verde without queso fresco?
Yes. Crumbled feta is the closest UK swap, though it is saltier, so taste the salsa first. For a dairy free version, leave the cheese off and add sliced avocado instead.
Can I poach the eggs ahead for a crowd?
Not really. The eggs need to cook in the hot salsa just before serving. You can have the salsa heated and the tortillas warm, then cook the eggs in 6 minutes.
How do I make it milder for children?
Use a salsa verde made with seeded chillies, and add a spoonful of soured cream on top. The tomatillo tang stays, but the heat drops a lot.
More made with salsa verde (cooked tomatillo salsa)
Ceviche Verde de Pescado (Green Fish Ceviche)
GFDFEFAlbóndigas en Salsa Verde (Meatballs in Green Salsa)
NFPapas con Carnitas y Huevo Estrellado (Potatoes, Pork and Fried Eggs)
GFDFNFQuesadillas de Camarón y Pollo con Salsa Verde (Prawn and Chicken Quesadillas)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.