Mold Detox Friendly Whole30 Salsa Verde Roasted Vegetable Egg Plate
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Learn more →Ingredients
2 servings
For the salsa verde
- 6 tomatillos, husked and quartered
- 1 jalapeño, stemmed and halved
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the eggs
- 4 large eggs
- 1 tbsp olive oil
- salt and pepper, to tasteIngredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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