Anti Inflammatory Whole30 Salsa Verde Green Chile Egg Bake
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers
- 1 jalapeño, stemmed
- 4 garlic cloves, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp ground cumin
- ¾ tsp kosher salt, divided
For the bake
- 1 tbsp olive oil
- 1 can (4 oz) diced green chiles, drained
- ½ tsp smoked paprika
- 8 large eggs
- ¼ tsp black pepper
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the tomatillos, poblano peppers, jalapeño, and unpeeled garlic cloves on a rimmed baking sheet. Roast for 18–20 minutes, turning the peppers once halfway through, until the tomatillos are softened and lightly charred and the pepper skins are blistered.
- 2
Transfer the peppers to a cutting board and let them cool for 5 minutes. Peel and discard the charred skins, then stem and seed the poblanos. Squeeze the garlic cloves out of their skins. Reduce the oven temperature to 375°F (190°C).
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