Artificial Food Coloring Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of bold, satisfying plate that makes you forget you're eating clean. Skirt steak gets rubbed with cumin and smoked paprika, then seared hard in a cast iron skillet until a deep, caramelized crust forms — the kind of crust that makes the whole kitchen smell incredible. The salsa verde is built from scratch using boiled tomatillos, jalapeños, fresh cilantro, and lime juice, so you know exactly what's in it with zero mystery dyes or additives hiding in a store-bought jar. Sautéed red and green bell peppers add a pop of natural color and sweetness alongside lightly charred onion, and everything gets finished with golden fried eggs cooked in ghee. Every single ingredient on this plate is whole, real, and recognizable — which is exactly the point when you're trying to avoid synthetic colorings that sneak into spice blends, sauces, and condiments. Sliced avocado and a squeeze of fresh lime over the top round it all out into something that feels genuinely restaurant-worthy. It's a full, nourishing meal that proves eating without artificial additives doesn't mean eating without flavor.
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
- 1 lb tomatillos (about 8–10 medium), husked and rinsed
- 2 jalapeños, stems removed
- 3 cloves garlic, unpeeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp salt
For the steak
- 1 ½ lb skirt steak, cut into 4 portions
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp avocado oil
For the peppers and onions
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ white onion, thinly sliced
- 1 tbsp avocado oil
- ¼ tsp salt
For the eggs
- 8 large eggs
- 1 tbsp ghee
- salt and pepper, to taste
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Place the tomatillos, jalapeños, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos turn from bright green to a dull, olive-green color and are completely tender when pierced with a fork.
- 2
Drain the tomatillos, jalapeños, and garlic, discarding the cooking water. Peel the garlic cloves. Transfer everything to a blender along with the chopped onion, cilantro, lime juice, and 1/2 tsp salt. Blend on high for 20–30 seconds until smooth but with a little texture remaining. Taste and adjust salt. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!