Cinnamon Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Cinnamon Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of plate that makes a weekend morning feel like a serious occasion — smoky, seared skirt steak, jammy fried eggs, and a bright, tangy salsa verde all landing on the same dish. The salsa is built from scratch by simmering tomatillos, jalapeños, and garlic until tender, then blending them with fresh cilantro, lime juice, and onion into something deeply savory with just the right amount of heat. For anyone avoiding cinnamon, this recipe is a natural fit — every single ingredient is straightforward and savory, with zero warm baking spices anywhere in the mix. That matters more than you'd think, since spice blends and store-bought sauces often sneak cinnamon in where you'd least expect it. Here, the steak gets its depth from cumin and smoked paprika, the peppers and onions go soft and slightly charred in the same cast iron skillet, and the ghee-fried eggs tie everything together with rich, golden edges. It's a complete, satisfying meal that happens to be Whole30-compliant and completely free of any hidden spice surprises.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 8–10 medium), husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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