Red Meat Allergy Friendly Whole30 Salsa Verde Mushroom Baked Eggs
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño, stemmed (halved and seeded for mild heat)
- 3 garlic cloves, unpeeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 1 tbsp fresh lime juice
- ½ tsp kosher salt
For the mushrooms and eggs
- 2 tbsp olive oil, divided
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- 8 large eggs
For serving
- 1 avocado, sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Arrange the tomatillos, jalapeño, and unpeeled garlic cloves on a foil-lined baking sheet. Broil for 7–9 minutes, turning once halfway through, until the tomatillos are charred in spots and have softened and collapsed.
- 2
Remove the baking sheet from the oven and let the vegetables cool for 5 minutes. Peel the garlic cloves and transfer them along with the tomatillos, jalapeño, and any accumulated juices to a blender or food processor. Add the chopped onion, cilantro, lime juice, and 1/2 tsp salt. Pulse 8–10 times until the salsa is coarsely textured — chunky, not smooth. Taste and adjust salt.
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