Green Shakshuka
This weekend I made Shakshuka (pronounced shack shoe ka) and whenever I say it, I say it to the tune of “Brown Sugar” by the Rolling Stones….you just did too, didn’t you? Anywho, if you google Shakshuka you’ll find a bazillion recipes for it, and lots of discussion about it’s true origins. Traditionally, Shakshuka is a spicy tomato and pepper dish with cooked eggs, but I decided to try out a green version using tomatillos and spinach. It might seem a bit complicated but it actually comes together pretty easily (after you do a little chopping and processing). It’s a great brunch dish, or even a weeknight dinner. Let me know if you try it!
Green Shakshuka
Ingredients
- 3 cloves garlic, minced
- 1/2 cup white onion, diced
- 2 tablespoons olive oil
- 1 jalapeno, diced
- 1 pound tomatillos, husks removed
- 1/2 cup packed cilantro leaves
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon red pepper flakes
- 4 ounces fresh spinach leaves
- 4 large eggs
- avocado, for garnish
- queso fresco, for garnish
- lime slices
Instructions
- Cut the tomatillos in quarters, cut the stem from the jalapeno, cut in half and discard the seeds, then roughly chop. Place tomatillos, jalapeno and cilantro leaves in the bowl of a food processor and pulse on high until mixture has a salsa like consistency. Set aside.In a large skillet, add the olive oil and cook onions until they begin to soften. Add the garlic cloves and cook for 2 minutes longer. Add the coriander, cumin and red pepper flakes. Continue to cook and add the spinach leaves. Continue cooking until the spinach wilts and then pour in the tomatillo mixture. Reduce heat to medium low and cook until heated through. With a spoon create small holes in the sauce and crack an egg into each hole. Cover the skillet with a lid and cook until eggs are desired doneness. Remove from heat and garnish with avocados, queso fresco, cilantro and a squeeze of lime. Serve with crusty bread.
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