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A skillet filled with four cooked eggs sitting in a salsa verde sauce.

Low FODMAP Salsa Verde Skillet Eggs


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5 from 1 review

  • Author: Em Schwartz, MS, RDN
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Low Lactose

Description

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. 


Ingredients

Scale
  • 2 teaspoons garlic-infused olive oil (or extra-virgin olive oil)
  • 1 to 2 tablespoons minced fresh jalapeño (about ½ to 1 small jalapeño, stem and seeds removed) // optional // see note
  • ½ cup Fody Foods Low FODMAP Salsa Verde
  • 4 large eggs
  • Freshly cracked black pepper
  • 48 corn tortillas

Optional // For serving:

  • ¼ cup grated Oaxaca cheese (or your favorite low FODMAP cheese)
  • 2 tablespoons chopped fresh cilantro or sliced green onion tops (green parts only)

Instructions

  1. Heat a medium nonstick skillet (with lid) over medium to medium-high heat. Add olive oil and minced jalapeños and cook for 2-3 minutes, or until the pepper pieces get bright green and start to soften. Stir in the salsa verde.
  2. Gently crack the eggs into the salsa. You can also crack the eggs one at a time into a small dish and then gently pour the egg on top of the salsa. This will help you spot and retrieve any rogue eggshell fragments. 
  3. Cover the skillet and cook for 4-8 minutes or until the egg whites are completely cooked (opaque and white) and the yolks are cooked to your preference. Keep an eye on your eggs. If you’re concerned the bottoms are cooking too quickly, reduce the heat. The actual cooking time will be unique to your skillet, stove’s heat, and preferred doneness.
  4. While the eggs are cooking, warm the corn tortillas. See note.
  5. Remove the skillet from the oven. Season with black pepper, and top with optional cheese, cilantro, or sliced green onion tops. Serve over warmed corn tortillas.

Storage: This recipe is best when enjoyed right after preparing. Storage in the refrigerator or freezer is not recommended.

Notes

Low FODMAP Serving: One serving of this recipe is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).

Jalapeño: If you are sensitive to or do not like spicy foods, consider starting with ½ a small jalapeño (1 tablespoon), reducing the amount to a ¼ small jalapeño, or omitting altogether. If you like and tolerate spicy foods, consider using the whole jalapeño (2 tablespoons) and/or including the seeds. 

Tortillas: When I have more time, my favorite tortilla-warming method is to heat a dry skillet over medium to medium-high heat. Add a corn tortilla and heat for about 1 minute per side or until the tortilla gets warm, slightly crispy, and lightly browned spots start to appear. Transfer to a clean plate, and repeat. If I’m looking for quick and easy, I will microwave the tortillas for 10-15 seconds, or until warm and pliable. 

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: Low FODMAP, Tex-Mex