Breastfeeding Friendly Whole30 Salsa Verde Steak and Eggs Plate
Smoky, seared skirt steak meets bright tomatillo salsa and perfectly fried eggs in a plate that feels like a restaurant-worthy brunch without any of the guesswork. The homemade salsa verde is the real star here — boiled tomatillos, jalapeños, and garlic blended with fresh cilantro and lime juice create a tangy, vibrant sauce that store-bought versions simply can't touch. Skirt steak gets a cumin and smoked paprika rub before hitting a screaming-hot cast iron pan, building that deep, caramelized crust that makes every bite satisfying. Sautéed bell peppers and onions add sweetness and a little char, while ghee-fried eggs round out the plate with rich, golden yolks. For anyone nursing and keeping a close eye on what goes into their meals, every ingredient here is whole, recognizable, and genuinely nourishing — quality protein, healthy fats from avocado oil and ghee, and plenty of vegetables in every serving. Sliced avocado and a squeeze of fresh lime over the top pull everything together into something that feels indulgent but is actually working hard for your body. This is the kind of meal that makes eating clean feel like a reward rather than a compromise.
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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.
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