Whole 30 Whole30 Salsa Verde Egg Drop Breakfast Soup
Bright, tangy, and deeply satisfying, this breakfast soup is the kind of morning meal that makes you genuinely excited to get out of bed. The base starts with charred tomatillos and jalapeño blended into a vivid salsa verde — that quick char in a dry pan is what gives the whole dish its smoky, complex backbone. Silky egg ribbons are pulled through a cumin-spiced chicken broth using a slow whirlpool technique, creating those delicate, wispy strands that make every spoonful feel restaurant-worthy. Everything in the pot is clean and compliant — no grains, no added sugars, no dairy — just whole ingredients doing exactly what they're supposed to do. It's a genuinely filling four-serving breakfast that doesn't taste like a compromise, especially when you finish each bowl with creamy avocado and a little extra salsa verde spooned right on top. If you've been stuck in an egg-and-vegetable rut during your reset, this one is the reset you actually want.
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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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