Description
Green shakshuka brings Middle Eastern comfort to your breakfast table with a zesty twist of herbs and spices. Creamy eggs nestled in a verdant sauce of spinach, jalapeños, and aromatic cilantro promise a delightful morning experience you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) tomatillos, husked and rinsed
- 6 large eggs
- 2 jalapeños, stems removed
- 1 poblano pepper
Herbs and Spices:
- ¼ cup (4 tablespoons) fresh cilantro
- ¼ cup (4 tablespoons) fresh parsley
- ¼ cup (4 tablespoons) fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt, to taste
- Za’atar spice, optional
Additional Ingredients:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Sour cream, for serving
- Crumbled feta cheese, for serving
- Fresh cilantro, for garnish
- Warm pita or crusty bread, for serving
Instructions
- Char tomatillos, jalapeños, and poblano pepper under the broiler, rotating periodically until blackened and blistered, approximately 8-10 minutes.
- Transfer roasted vegetables to a blender and incorporate fresh cilantro, parsley, and mint. Puree until achieving a smooth, vibrant green consistency.
- Warm olive oil in a large skillet over medium heat, introducing minced garlic and sautéing until aromatic and lightly golden.
- Pour the verdant blended sauce into the skillet, integrating ground cumin, coriander, smoked paprika, and salt. Allow the mixture to simmer, then reduce heat and let it gently bubble and thicken for approximately 15 minutes.
- Delicately crack eggs into individual ramekins, then carefully slide them into the simmering sauce, distributing them evenly across the pan’s surface.
- Cover the skillet and cook for 5-7 minutes, monitoring until egg whites set but yolks remain slightly runny. For firmer yolks, extend cooking time by 1-2 minutes.
- Present the dish immediately, garnishing with dollops of sour cream, crumbled feta cheese, fresh cilantro sprigs, and a light dusting of za’atar spice. Serve alongside warm pita or crusty artisan bread for dipping.
Notes
- Charring vegetables intensifies their smoky flavor, creating a deeper, more complex base for the sauce.
- Blending fresh herbs with tomatillos and peppers creates a vibrant green sauce that’s both tangy and herbaceous.
- Simmering the sauce allows spices to bloom and meld, developing a rich, layered taste profile.
- Using individual ramekins helps maintain egg shape and prevents breaking when transferring to the pan.
- Cooking eggs with slightly jiggly yolks ensures a luxurious, creamy texture that pairs perfectly with the sauce.
- Serving with crumbled feta and za’atar adds textural contrast and a burst of Mediterranean-inspired flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Broiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 246
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 372 mg