Spicy Green Shakshuka With Tomatillos
Our Mexican verde sauce inspired green shakshuka is bright, flavorful, cozy, and comforting all in one dish. Made with tomatillos, hatch green chilies, and jalapenos, we’ve brought together some of our favorite Mexican flavors with everything we love about shakshuka.
Equipment
Ingredients
- 12 ounces tomatillos husked
- 1 tablespoon olive oil for cooking
- 1 teaspoon minced garlic
- 4 ounces hatch green chilies
- 1 medium jalapeno diced
- 1 medium green bell pepper diced
- ½ medium white onion diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon ground coriander
- ½ teaspoon sea salt
- 3 large eggs
- Salt & pepper to taste
- 2 ounces goat cheese crumbled
- Cilantro roughly chopped for garnish
- Bread for serving
Instructions
- First, lightly blend the tomatillos until they’re slightly chunky, like the texture of canned crushed tomatoes. This only takes about 5 seconds in our blender.
- Heat the olive oil and minced garlic over medium heat in a large frying pan until fragrant, about 30 seconds to 1 minute.
- Add the diced bell pepper, jalapeno, green chilies, and white onion to the pan. Cook until slightly softened, stirring occasionally, about 3 to 5 minutes.
- Sprinkle in the seasoning blend and cook until fragrant, stirring frequently so the spices don’t burn, about 30 seconds to 1 minute.
- Add the blended tomatillos to the pan, stir to combine everything, and simmer for about 5 minutes to let the flavors combine.
- Using the back of a spoon, make 3 wells in the shakshuka and crack an egg into each one. Season lightly with salt and pepper, then cover the pan and cook for about 8 minutes, or until the eggs are cooked to your liking.
- Finally, remove the pan from heat and serve family style with crusty bread for dipping, garnished with goat cheese and fresh cilantro.
Notes
Don’t overblend the tomatillos - You want the tomatillos to still be a bit chunky after blending, similar to the texture of canned crushed tomatoes. If you blend them fully, you may end up with a stew that’s too thin.
Keep it at a low simmer - It’s important to keep the temperature low enough that your shakshuka is just bubbling slightly while simmering. If you have the heat too high, you’ll burn off the liquid too fast and your shakshuka may end up too thick.
Cook the eggs to your liking - We cook the eggs for about 8 minutes for a jammy center, but you can easily adjust this if you prefer a runny yolk and cook them for a shorter time. We like to stick a toothpick in the center of the eggs to check for doneness - the way the yolk clings to the toothpick tells us how cooked they are on the inside once the whites have fully solidified.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 22g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 292mg | Sodium: 1116mg | Potassium: 830mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1570IU | Vitamin C: 96mg | Calcium: 146mg | Iron: 5mg
