This green shakshuka recipe gets brightness from tomatillos and cilantro, and a little spicy kick from jalapeño. Easy to make - just zip it all in the food processor and simmer the sauce on the stovetop. You'll be brunching in less than 30 minutes!
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Why is this green shakshuka so good? Because it's green. I mean really green. From spinach and tomatillos and cilantro. If you've got a thing for monochromatic food, it has you covered.
Although the green color veers away from traditional shakshuka, you'll still find all of the things you love about it: a warm sauce, a bit of spice, simple prep, and delicious Middle Eastern flavors.
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What is shakshuka?
Traditionally, Shakshuka consists of eggs cooked in a sauce of tomatoes, peppers and spices. But there are as many variations as you can possibly imagine. It can be made with feta, it can be spicy or mild, you could add chorizo, or you could make it with a green sauce instead of red. Shakshuka is thought to have originated in North Africa in Tunisia. It was brought to Israel by Jewish immigrants, and it's popular in many countries throughout the Middle East.
Ingredients
- Tomatillos: Tomatillos are not green tomatoes. They are their own thing and they are tangy and delicious.
- Spinach: I like baby spinach here, or if you can find it, Malabar spinach.
- Jalapeños
- Onion and garlic
- Olive oil
- Cumin and coriander
- Cilantro: Some goes in the sauce and we'll keep some to put on top.
- Feta: Sheep's milk or cow's milk
How to make it
Adapted from a recipe by Jenn Louis in Food & Wine Magazine, from her cookbook The Book of Greens.
To clean and prep the tomatillos, simply remove the outer husk, pulling the stem out with it. You'll find that they are a bit sticky. That is just to protect them from insects. Rinse the tomatillos under cold water to remove the stickiness and you're good to go!
Once the tomatillos are clean, mince the onion and garlic and set aside.
Put the tomatillos and the jalapeño pepper in a food processor and give them a rough chop. Remove the seeds and ribs from the jalapeño if you want to lessen the spiciness.
Next, add the cilantro and spinach to the food processor and pulse until all ingredients combine.
Do not purée it, you want the sauce to have some texture, but you don't want it to be chunky.
Heat the olive oil over medium heat in a medium-sized skillet. Add the onion and spices and cook until the onions are soft and translucent, add the garlic and cook until soft and fragrant, about 2 minutes.
Add the tomatillo mixture to the skillet and cook until it reduces and thickens up, about 15 - 20 minutes. Once the sauce has thickened, season it with salt to taste.
Make indentations in the sauce with a ladle or large spoon and carefully crack the eggs into each one. Your whole egg is probably not going to stay perfectly inside this little nest, and that is okay. It's going to taste good (maybe even better) just the same.
Cover the skillet and cook until the yolks are just the way you like them.
See? The eggs did their thing, but all is well...
Top with crumbled feta cheese and fresh cilantro and serve right from the skillet!
Tips
- The amounts in the recipe are for 2 people. In these photos, I simply made 1 ½ the amount, to serve 3 people. The amounts are all even, so they are easy to multiply when you want to serve more people.
- When choosing tomatillos, make sure the husk is bright green, not dry and wrinkly. The tomatillo inside should be firm and free of blemishes.
- If you want a little less spice, remove the ribs and seeds from the jalapeño before you put it in the food processor.
What to serve on the side
- While that sauce is simmering on the stovetop, these Crispy Roasted Potatoes can be hanging out in the oven getting ready to blow your mind.
- If you're feeling fruity and want to keep that healthy vibe going, Peach and Blueberry Yogurt Parfaits with Homemade Granola will do the trick.
Related recipes
- Baked Eggs in Avocados with Chorizo and Queso Fresco are a favorite from a beautiful resort we love in Mexico.
- Eggs en Cocotte with Spinach and Bacon is a French classic that you can change up according to whatever ingredients you have on hand.
- This version of Piperade (Eggs with Bell Peppers and Chorizo) adds chorizo for a twist.
Recipe
Green Shakshuka with Spinach, Tomatillos, and Feta
Ingredients
- 4 large eggs
- 1 lb tomatillos
- 4 oz spinach
- 1 cup cilantro including tender stems
- 1 jalapeño pepper
- 3 tablespoon olive oil
- 1 small onion minced
- 2 garlic cloves minced
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ cup feta cheese
- kosher salt and freshly ground black pepper to taste
Instructions
- Mince the onion and garlic and set aside.
- Remove the outer husk from the tomatillos, pulling the stem out with it. Rinse the tomatillos under cold water to remove the stickiness.
- Put the tomatillos and the jalapeño pepper in the food processor and give them a rough chop. (Remove the seeds and ribs from the jalapeño if you want to lessen the spiciness.) Next, add the cilantro and spinach to the food processor and pulse until all ingredients combine. Do not purée it, you want the sauce to have some texture, but you don’t want it to be chunky.
- Heat the olive oil over medium heat in a medium-sized skillet. Add the onion and spices and cook until the onions are soft and translucent, 5 - 7 minutes, then add the garlic and cook until soft and fragrant, about 2 minutes. Add a pinch of salt.
- Add the tomatillo mixture to the skillet and cook until it reduces and thickens up, about 15 – 20 minutes. Once the sauce has thickened, season it with salt to taste.
- Make indentations in the sauce with a ladle or large spoon and carefully crack the eggs into each one. Your whole egg is probably not going to stay perfectly inside this little nest, and that is okay. Season the eggs with salt and pepper, cover the skillet, and cook until the yolks are just the way you like them.
- Top with crumbled feta cheese and fresh cilantro and serve right from the skillet!
Notes
- This recipe is adapted lighty from The Book of Greens by Jenn Louis.
- Tomatillos are easy to clean and prep. Simply remove the outer husk, pulling the stem out with it. You'll find that they are a bit sticky. That is just to protect them from insects. Rinse the tomatillos under cold water to remove the stickiness and you're good to go!
- If you want a little less spice, remove the ribs and seeds from the jalapeño before you put it in the food processor.
- Your whole egg is probably not going to stay perfectly inside this little nest you make for it in the sauce, and that is okay. It's going to taste good (maybe even better) just the same.
Mel
Your photography is spectacular!
Debra
Thanks Mel! I want it to look as good as it tastes!
Thanks for reading and trying my recipes,
Debra