Eggs with Salsa and Cheese

This delicious breakfast is made by cracking eggs into a skillet of salsa, topping them with cheese, and baking until set. These eggs with salsa come out savory, cheesy, and full of flavor!

Eggs with Salsa

I love starting my morning with eggs for an easy protein boost, but I don’t always feel like cooking first thing in the morning. When I want something super easy and low effort, eggs with salsa are my go-to!

It’s similar to shakshuka, but instead of making a homemade tomato base, you simply pour salsa into a skillet and crack the eggs right into it.

It's ready in less than 15 minutes and it's super easy! (If you're looking for scrambled eggs, try this veggie egg scramble!)

Key Ingredients

• Salsa - You can use any brand or type you like! I used a chunky medium salsa for this recipe. The chunky salsa adds texture in every bite.
• Eggs - I used two large eggs. If you're looking to use up extra eggs, try my cheesy eggs with prosciutto or avocado scrambled eggs.
• Cheese - Feta and shredded Mexican cheese are delish! That being said, you can use whatever kind of cheese you love so long as it melts well.
• Salt - A pinch of salt at the end is key!

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Simmer the salsa in a small skillet over medium-high heat. This recipe is for one serving so it should be in a small skillet. If you want to double the recipe, you can make it in a medium sized one.

• Crack both eggs into the skillet, then remove it from the heat.
• Sprinkle the cheese on top. I don't normally measure, just add what feels right.

• Bake until the egg whites are set but the yolk is still runny. If you don't like a runny yolk, you can bake them a little bit longer.
• Serve immediately with a sprinkle of salt. Salt equals flavor!

Recipe Tips

• Use a small skillet! If you use a large skillet, the salsa will spread too thin. The salsa should cover the surface of the pan.
• You can double or triple this recipe! This recipe is for one serving, if you want it to feed two or three people, simply use a larger skillet and double the ingredients.
• You can add as much or little cheese as you like. I just free-hand it until it looks good.

Storage

• I rarely have leftovers! But if you do, you can just scoop the leftovers into a storage container and store in the fridge for up to 4 days.
• Reheat leftovers in the microwave until warm. Try not to reheat for too long or the eggs can get rubbery.