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Salsa Verde Skillet Eggs

Prepared in: 5 MIN

Cooked in: 15 MIN

Servings: 4

Calories: 214 kcal

Fat: 9.8g

Carbs: 22.4g

Proteins: 10.6g

This zesty Low FODMAP Salsa Verde Skillet Eggs recipe is made with Fody's flavorful (and certified Low FODMAP) salsa verde, eggs cooked to (your) perfection, and warm corn tortillas. All you need for this easy breakfast OR breakfast-for-dinner is just 5 main ingredients and 20 minutes.
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Ingredients

  • 2 teaspoons garlic-infused olive oil (or extra-virgin olive oil)
  • 1–2 tablespoons minced fresh jalapeño (about ½–1 small jalapeño, stem and seeds removed) (optional)
  • ½ cup low FODMAP salsa verde
  • 4 large eggs
  • Freshly cracked black pepper
Serving Add-Ons (optional)
  • 4–8 corn tortillas
  • ¼ cup grated Oaxaca cheese (or another low FODMAP cheese)
  • 2 tablespoons chopped fresh cilantro or sliced green onion tops (green parts only)
Tortilla Warming Tips
  • For crispy tortillas: Heat a dry skillet over medium-high heat. Add a tortilla and warm for ~1 minute per side until spots appear.
  • For soft tortillas: Microwave tortillas in a stack wrapped in a damp paper towel for 10-15 seconds.
Notes
  • Jalapeño: Adjust the quantity based on your spice tolerance. Start with ½ a small jalapeño if sensitive, or omit entirely.
  • Salsa Verde: Ensure the salsa is certified low FODMAP, like Fody Foods’ salsa verde.
  • Tortillas: Use certified gluten-free corn tortillas if needed.

 

Instructions

  1. Prepare the skillet: Heat a medium nonstick skillet with a lid over medium heat. Add the garlic-infused olive oil and minced jalapeño (if using). Cook for 2-3 minutes, stirring frequently, until the jalapeño is bright green and begins to soften.
  2. Add salsa verde: Stir in the low salsa verde, spreading it evenly across the skillet.
  3. Cook the eggs:
    • Gently crack the eggs into the salsa, spaced evenly apart.
    • Optionally, crack each egg into a small dish first to check for shell fragments before adding to the skillet.
    • Cover the skillet and cook for 4-8 minutes until the egg whites are fully set (opaque) and the yolks reach your desired doneness.
    • Reduce the heat if the eggs cook too quickly on the bottom.
  4. Warm the tortillas: While the eggs cook, warm the corn tortillas using your preferred method (see tips below).
  5. Assemble and serve: Remove the skillet from the heat. Season the eggs with freshly cracked black pepper. Add optional toppings like grated cheese, cilantro, or green onion tops. Serve the eggs with warmed tortillas for scooping or plating.

Storage Tip

This recipe is best enjoyed immediately after preparation. It is not recommended to store leftovers in the refrigerator or freezer.

Tips & Low FODMAP-Friendly Notes

Bon appétit

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