Whole 30 Whole30 Salsa Verde Prosciutto Egg Cups
These egg cups are the kind of breakfast that makes you feel like you actually have your life together — crispy-edged prosciutto shells cradling a jammy egg and a spoonful of bright, tangy salsa verde. The salsa is made from scratch by simmering tomatillos, jalapeño, and garlic until soft, then blending them with cilantro, white onion, and fresh lime juice into something genuinely vibrant and way better than anything from a jar. Pressing prosciutto slices into a muffin tin is a clever move that creates a naturally salty, slightly crisp cup with zero need for any grain-based wrapper or dairy-laden sauce. Every single ingredient here — from the eggs to the olive oil to the optional avocado — is clean and compliant, so there's no label-reading stress or ingredient swapping required. The recipe makes 4 servings, so it's a solid meal-prep option; bake a batch on Sunday and you've got a protein-packed breakfast ready to go. Serve them straight from the tin with sliced avocado and a scatter of fresh cilantro for a plate that looks far more impressive than the effort involved.
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
- 8 oz tomatillos (about 5–6 medium), husked and rinsed
- 1 jalapeño, stem removed
- 2 cloves garlic, unpeeled
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp white onion, roughly chopped
- 1 tbsp fresh lime juice
- ½ tsp salt, plus more to taste
For the egg cups
- 8 slices prosciutto (about 4 oz total)
- 8 large eggs
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 1 avocado, sliced (optional)
- fresh cilantro leaves, for garnish (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush 8 cups of a standard 12-cup muffin tin with olive oil.
- 2
Place the tomatillos, jalapeño, and unpeeled garlic cloves in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 8–10 minutes, until the tomatillos are soft and have turned from bright green to olive-drab.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!