Red Meat Allergy Friendly Whole30 Salsa Verde Egg Drop Breakfast Soup
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Learn more →Ingredients
4 servings
For the salsa verde
- 8 oz tomatillos (about 5–6 medium), husked and rinsed
- 1 jalapeño, stemmed and halved
- 2 scallions (green tops only), roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp fine sea salt
For the soup
- 1 tbsp olive oil
- 4 cups chicken broth
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- 6 large eggs, beaten
For serving
- 1 avocado, sliced (optional)
- 2 tbsp fresh cilantro leaves, for serving (optional)
Instructions
- 1
Place the tomatillos and jalapeño halves cut-side down in a dry medium saucepan over medium-high heat. Cook undisturbed for 3–4 minutes, until the tomatillos are lightly charred on the bottom and beginning to soften. Transfer to a blender or food processor.
- 2
Add the scallion greens, cilantro, lime juice, and ½ tsp salt to the blender with the charred tomatillos and jalapeño. Blend until smooth, about 30 seconds. Set the salsa verde aside.
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