For the Salsa: Veggie Box tomatillos 1/2 lime 3 cloves garlic 1 Veggie Box onion 1 t oil 1/4 cup cilantro salt and pepper to taste For the Shakshuka: 1 Veggie Box onion Veggie Box microgreens 1 red bell pepper 3-4 cloves garlic (minced) Veggie Box tomatoes 1/2 Veggie Box jalapeno 1 tsp curry powder 1 tsp turmeric 1 tsp paprika 5-6 eggs salt and pepper to taste

Start by mixing the tomatillos, onion and garlic and
broil for about 5 minutes.Put in a blender, with lime
juice, oil, cilantro, powder and salt and pepper to
taste. Set aside and cool.In the meantime, heat a
pan with olive oil and diced onion and garlic and let it
sweat out about 5 minutes. Add in your bell pepper,
jalapeno, salt, pepper, curry powder, turmeric and
paprika. Let sauté for another 5 minutes. Add in
your diced tomatoes and let simmer and cook
through about 15-20 minutes.Once bubbling, make
little wells and add in your eggs and let cook on low
until cooked all the way through. Top with
microgreens and enjoy!