Fifteen Minute Salsa Verde Eggs
1/2 cup salsa verde
2 T grated cheese
salt and fresh-ground black pepper to taste
Break each egg into a small bowl and let the eggs come to room temperature while you warm the salsa.Â (This may seem like a fussy step, but it really will give you a better result.) Spray an 8â€³ frying pan with olive oil or non-stick spray.Â Add 1/2 cup of salsa verde and cook over medium heat for 4-5 minutes, or until the salsa is piping hot and starting to bubble. Gently nestle the eggs into the salsa, sprinkle with cheese, reduce heat to medium-low, cover the pan with a lid, and cook 3-4 minutes, or until the whites are firm and the yolks are still soft.Â (Or cook to your liking if you donâ€™t like soft eggs.) While the eggs are cooking, heat or microwave the tortillas if youâ€™re using them. When eggs are done, season with salt and fresh ground black pepper and serve hot, with tortillas if desired.