Whole 30 Whole30 Salsa Verde Moroccan Egg Skillet
This one-pan dinner (or brunch — no judgment) is bold, warming, and deeply satisfying in a way that feels anything but restrictive. A spiced tomato and pepper base gets layered with cumin, smoked paprika, turmeric, and coriander before eggs are nestled right into the sauce and cooked to a perfectly runny finish. What makes this dish especially exciting is the bright, tangy salsa verde — blended tomatillos, jalapeño, cilantro, and fresh lime juice — spooned over the top just before serving to cut through all that richness. Every single ingredient here is compliant without any swaps or substitutions needed, which means you can follow the recipe exactly as written and stay on track. It serves four straight from the skillet, making it a genuinely easy weeknight option that doesn't feel like a compromise. The Moroccan-inspired spice profile gives it a restaurant-worthy depth that will have everyone at the table asking for the recipe.
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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
- 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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