Crispy Salsa Verde Egg Skillet
Huevos al albañil meets weeknight speed — crispy tortilla strips, charred salsa verde, and runny eggs in one skillet. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 310
- Protein
- 14g
Ingredients
- 2 whole corn tortillas
- 1 cup salsa verde
- 4 whole eggs
- ¼ cup white onion, diced
- ¼ cup queso fresco or cotija, crumbled
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Heat oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Cut tortillas into 1/2-inch strips and add to the pan. Toss until edges brown and crisp, 3–4 minutes.
- 3
Pour salsa verde over the tortilla strips. Stir to coat, then spread into an even layer.
- 4
Make 4 small wells in the salsa. Crack an egg into each well. Cover and cook until whites set but yolks jiggle, 3–4 minutes.
- 5
Scatter diced onion, cheese, and cilantro over the top. Serve directly from the skillet.
Tools you’ll need
- 10-inch skillet
- spatula
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