baked goods · breakfast · gluten free · vegetarian

Salsa Eggs

It’s no secret that I love eggs. I feel that I eat too many of them but I don’t care. They are my reason for waking up in the morning (and you know, that whole life thing).  One of my favourite ways to jazz up eggs is with a dollop of salsa. Salsa takes this breakfast delight to a whole new level. But what if I made salsa the star of the dish?

I’ve been reading a bunch of recipes about baked eggs and I decided to try out my own version. Salsa baked eggs with goat cheese and tortilla chips. It’s as easy as it sounds.


Pre-hear oven to 350. In a cast iron pan/oven safe pan, sauté half an onion until translucent. About 2 minutes. Add 1 cup of you favourite salsa and a big handful of spinach. Cook for another 3 minutes. Crack 4 eggs into the pan, on top of the salsa mixture. Put in oven and bake for 12-15 minutes. Serve with blue corn tortilla chips and garnish with goat cheese or feta.  I can’t begin to explain how amazing this was. It looks so fancy and it’s so simple. It’s pretty healthy too and gluten free if you use corn tortilla chips.


I love this recipe because you can customize it anyway you want. When you sauté the onion you could always add some red/green pepper or even some mushrooms. Use a corn and black bean salsa if you like or even tomatillo! The “salsabilites” are endless. From start to finish this dish takes about 20 minutes so is even possible if you’re feeling ambitious on a week day morning. It’s worth setting your alarm 20 minutes early to start your day off with a gourmet breakfast.

If you’re making this for a crowd you would need a large cast iron skillet or a stove top safe casserole dish. I would even make this for dinner and serve it with a nice lemony spinach or arugula salad.

On a slightly different note, remember when I made gluten free baguette last week? I never told you how I did it. It’s literally the hardest, most weapon-like bread I’ve ever encountered, BUT when toasted with goat cheese or avocado, it’s quite heavenly. The baguette has a nutty, rye flavour.


Here is the recipe I used(except I did it WAY different):

As you’ll notice in the picture from the link, these “sub rolls” look beautiful. I do not have a stand mixer, so I did this all by hand. I also have a feeling like my yeast is no longer active. I mixed everything by hand which turned out to be more difficult than planned. I used quaker gluten free flour, because that’s what I had. Let’s just say flour got everywhere and it was a big mess. I ended up having to use an extra 5-6 oz of soda water because my dough just wasn’t coming together. I wrapped and stapled my loaves in parchment, as directed and put them on a perforated pizza pan. Like I said. HARD AS HELL. This is not something I’d use to make a full sandwich, but as a little breakfast snack, it’s delicious. I’ll definitely try this again with new yeast to see if that makes a difference!

Annnd that’s it! Short and sweet:) Thanks for eating eggs with me. I hope you’ll try out your own salsa creation. I promise, you’ll love it!


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