This vibrant twist on the classic Shakshuka swaps the traditional tomato base for green tomatillo salsa and some hearty greens. The eggs bake gently in the flavorful sauce, creating a comforting and satisfying meal that's perfect for a weekend brunch or a light dinner. Feel free to double up on the salsa ingredients and save some in the fridge to enjoy with chips or stew chicken in.
Green Shakshuka
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This vibrant twist on classic Shakshuka swaps the traditional tomato base for green tomatillo salsa and hearty greens.
Ingredients
-
2 tablespoons + 1 teaspoon olive oil
- 1 lb. Tomatillos - peeled of husk
- 1 Serrano (or jalapeno pepper)
- 4 cloves garlic
- ¼ cup roughly chopped cilantro with stems
- 1 small zucchinis sliced into ¼” thick rounds
- ¼ cup leeks - white part, sliced into ¼” rounds
- 1 small green bell pepper cut into ¼” strips
- 3 cups (about ½ bunch) roughly chopped spinach
- ½ teaspoon ground cumin
- 4 eggs
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Crusty bread, for serving
Directions
Make the Salsa
Tip: Salsa can be made in advance, and kept in the fridge for up to a week.
Preheat oven to 425 degrees
- Arrange the tomatillos and hot pepper on a parchment lined baking sheet.
- Place garlic cloves with a teaspoon of olive oil on a small piece of metal foil and create a “pocket”. Place it also on the same baking sheet.
- Roast for 15 minutes, and then move to the top oven rack and broil on high for 5 minutes
- Remove from the oven and place all veggies into the bowl of a food processor (For a milder sauce, remove pepper seeds and discard)
Add cilantro and about 1 teaspoon salt, and pulse for about 30 seconds till a smooth salsa forms.
Make the Shakshuka
Preheat oven to 400 degrees
- Heat the remaining 2 tablespoons olive oil in a medium cast iron skillet over medium heat. Add zucchini and lightly brown about 2-3 minutes per side.
- Add the leaks and peppers, and saute while stirring occasionally till a the leaks turn slightly brown and the peppers have a light char to them - about 4-5 minutes.
- Add salt, cumin and the spinach and allow to wilt - about 2-3 minutes more.
- Pour the 1 cup of the premade green salsa into the pan, stir to combine, and bring to a boil. Reduce the heat to low and simmer for a 1-3 minutes to slightly reduce.
- Create 4 “wells” in the spinach mixture. Crack one egg into each well.
- Sprinkle the eggs with salt, fresh ground black pepper and the smoked paprika
- Move pan to the pre-heated oven and bake till the whites are set and the yolks are jammy - about 5 minutes
- Serve immediately with crusty bread for dipping.
Recipe Note
Tips:
For a spicier Shakshuka, replaced the bell pepper with poblanos or jalapenos
You can substitute any hearty green such as kale, chard, or collard for the spinach.
You can make the shalkshuka entirely on the stove top - once the eggs are added, cover the pan and cook on medium low till the eggs are done.
