Whole 30 Whole30 Salsa Verde Green Chile Egg Bake
Smoky, tangy, and loaded with roasted chile flavor, this skillet egg bake is the kind of breakfast that makes you want to linger at the table. The salsa verde is built from scratch — tomatillos, charred poblanos, jalapeño, and garlic all go into a hot oven before they ever hit the blender, which gives the sauce a deep, complex flavor that no jarred version can touch. Once the sauce is simmering in the skillet with diced green chiles and smoked paprika, you nestle in eight eggs and let the oven do the rest. It's a genuinely satisfying one-pan meal that serves four without any grains, dairy, or added sugar sneaking in through shortcuts. Eggs baked into a vibrant green chile sauce might sound restaurant-worthy, but the steps are straightforward and the whole thing comes together in under an hour. Finish it with sliced avocado and a handful of fresh cilantro straight from the skillet, and it looks as good as it tastes.
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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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