Vegetarian Whole30 Salsa Verde Moroccan Egg Skillet
Total time50 min
Prep time20 min
Cook time30 min
4.8(8)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
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