Whole 30 Whole30 Salsa Verde Baked Egg Cups
Tangy roasted tomatillos, smoky poblanos, and a hit of jalapeño come together in a vibrant homemade salsa verde that gets poured into a skillet and turned into the most satisfying egg dish you'll make all week. Everything is built from whole, unprocessed ingredients — fresh produce, eggs, olive oil, and spices — so there's nothing to second-guess or swap out. The salsa gets charred and blistered in a hot oven first, then blended into a chunky, deeply flavored sauce before the eggs are nestled right in and baked to your liking. It's the kind of recipe that feels impressive but comes together in under an hour with minimal cleanup since it all finishes in one skillet. Creamy avocado slices on the side balance the heat and brightness perfectly, and a squeeze of fresh lime over the top right before serving ties everything together. This makes four generous servings, so it's equally at home as a weekend brunch centerpiece or a meal-prep-friendly weeknight dinner.
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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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