Hazelnut Free Whole30 Salsa Verde Roasted Vegetable Egg Plate
Total time50 min
Prep time15 min
Cook time35 min
4.5(25)
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Learn more →Ingredients
2 servings
For the salsa verde
- 6 tomatillos, husked and quartered
- 1 jalapeño, stemmed and halved
- 2 cloves garlic, unpeeled
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 cup cherry tomatoes
- ½ small red onion, cut into 1-inch wedges
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the eggs
- 4 large eggs
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 1 ripe avocado, sliced (optional)
- fresh cilantro sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- 2
Toss the zucchini, red bell pepper, cherry tomatoes, and red onion on the prepared sheet pan with 2 tbsp olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated. Spread into a single layer, making sure the pieces are not overlapping.
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