BHA & BHT Free Whole30 Salsa Verde Baked Egg Cups
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 8 medium), husked and rinsed
- 2 poblano peppers, halved and seeded
- 1 jalapeño, halved and seeded
- 1 medium white onion, quartered
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
For the egg cups
- 8 large eggs
- ¼ tsp black pepper
For serving
- 1 avocado, sliced
- 2 tbsp fresh cilantro leaves (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the tomatillos, poblano halves, jalapeño halves, onion quarters, and unpeeled garlic cloves on a large baking sheet. Drizzle with 1 tbsp of the olive oil and toss to coat.
- 2
Roast on the upper rack for 20–25 minutes, until the tomatillos are softened and beginning to char at the edges and the peppers are blistered and tender. Remove from the oven and let cool for 5 minutes, then peel the garlic cloves.
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