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

1/2 lime 3 cloves garlic 1 Veggie Box onion 1 t oil 1/4 cup cilantro 1 Veggie Box onion 1 red bell pepper 3 -4 cloves garlic (minced) 1/2 Veggie Box jalapeno 1 tsp curry powder 1 tsp turmeric 1 tsp paprika 5 -6 eggs

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!