Anti Inflammatory Whole30 Salsa Verde Moroccan Egg Skillet
Total time50 min
Prep time20 min
Cook time30 min
4.8(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos, husked and quartered
- 1 jalapeño, roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the skillet
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- ½ cup chicken broth
- ½ tsp salt, plus more to taste
- 8 large eggs
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the tomatillos, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a blender or food processor. Pulse until the mixture is coarsely blended but still has some texture — not completely smooth. Set aside.
- 2
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!