Whole 30 Whole30 Salsa Verde Roasted Vegetable Egg Plate
This is the kind of plate that makes a weekend morning feel like a serious event — caramelized, cumin-dusted vegetables piled high, topped with perfectly fried eggs and a bright, tangy salsa verde made entirely from scratch. Every single ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps required. The salsa verde is the real star: tomatillos, jalapeño, garlic, cilantro, and fresh lime juice get simmered and blended into something deeply flavorful that you'll want to put on everything. Smoked paprika and cumin give the roasted zucchini, bell pepper, cherry tomatoes, and red onion a smoky depth that makes the vegetables feel anything but an afterthought. The whole thing comes together on one sheet pan and one skillet, which means less cleanup and more time actually enjoying your meal. Sliced avocado alongside takes it over the top, though the plate is already plenty satisfying on its own. It serves two, making it an ideal weekend brunch for a couple or a solo cook who wants leftovers worth getting excited about.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!