Salsa Egg Skillet
Rustic one-dish egg and salsa breakfast using delicious microgreens!
Servings: 2 servings
Equipment
- 1 skillet cast iron work well, but any skillet will do
Ingredients
- 1 cup tomatillo sauce Homemade with Roots 'n Shoots' micro cilantro is delicious, but store bought works
- 1 Tbsp water
- 2 large eggs
- 1 Tbsp crumbled cotija cheese
- 1 Tbsp Roots 'n Shoots cilantro microgreens chopped
- 1 Tbsp Roots 'n Shoots radish microgreens chopped
- 1 large avocado sliced
- ½ medium red onion thinly sliced
- 2 radishes thinly sliced
Instructions
- Simmer salsa and water in the skillet1 cup tomatillo sauce, 1 Tbsp water
- Make a well and crack eggs into it2 large eggs
- Cook on medium, covered for 3-5 minutes
- Remove and top with the rest of the ingredients1 Tbsp crumbled cotija cheese, 1 Tbsp Roots 'n Shoots radish microgreens, 1 large avocado, ½ medium red onion, 2 radishes, 1 Tbsp Roots 'n Shoots cilantro microgreens
Notes
This skillet works well with your favorite cooked breakfast meats.