Shakshuka Verde

Name: Shakshuka Verde
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 2 poblano pepper, seeded, diced; 4 garlic cloves, minced; 14 oz canned tomatillos (or 10 oz fresh tomatillos, husked), drained; 4 cups baby spinach; 1 tsp ground cumin; 1/2 tsp ground coriander; 1 tsp kosher salt; 1/2 tsp black pepper; 6 large eggs; 1/4 cup feta cheese, crumbled; 1/4 cup fresh cilantro, roughly chopped; 2 lime, cut into wedges

A vibrant green twist on classic shakshuka featuring eggs poached in a bright tomatillo, roasted poblano, and spinach sauce with herbs and cumin. Lighter and tangier than the red original.

40 minEasyServes 4270 cal/serving

MediterraneanBreakfastStovetopVegetarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp olive oil
1 yellow onion, diced
2 poblano pepper, seeded, diced
4 garlic cloves, minced
14 oz canned tomatillos (or 10 oz fresh tomatillos, husked), drained
4 cups baby spinach
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp kosher salt
1/2 tsp black pepper
6 large eggs
1/4 cup feta cheese, crumbled
1/4 cup fresh cilantro, roughly chopped
2 lime, cut into wedges

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 2 seeded, diced poblano pepper and cook, stirring, for 6 to 7 minutes until softened.
2

Add 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3

Add 14 oz drained canned tomatillos (or 10 oz fresh tomatillos, husked) and use a wooden spoon to break them up into the sauce. Simmer for 5 minutes.
4

Add 4 cups baby spinach in handfuls, stirring until wilted into the sauce, about 2 minutes. If needed, use an immersion blender to partially blend the sauce to a coarse puree (optional but recommended).
5

Using the back of a spoon, make 6 wells in the sauce. Carefully crack 6 large eggs into the wells, one per well. Cover the pan and cook for 5 to 7 minutes, until the egg whites are fully set and the yolks are cooked to your liking.
6

Remove from heat. Scatter 1/4 cup crumbled feta cheese and 1/4 cup roughly chopped fresh cilantro over the top. Serve directly from the pan with 2 cut into wedges lime on the side.

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Questions

What equipment do I need for Shakshuka Verde?

Beyond a knife and a board, the method uses an immersion blender (step 4) and a blender (step 4). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

What can I use instead of tomatillos in Shakshuka Verde?

The entry for Shakshuka Verde calls for 14 oz canned tomatillos (or 10 oz fresh tomatillos, husked), drained. In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

Can I make Shakshuka Verde dairy-free?

Yes. The dairy in Shakshuka Verde is 1/4 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Shakshuka Verde contain eggs?

Yes: 6 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Shakshuka Verde?

One serving (the recipe makes 4) has 39 g of protein in about 270 calories, alongside 0 g carbohydrate and 13 g fat, plus 240 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

How do I store and reheat Shakshuka Verde?

Refrigerate what is left of Shakshuka Verde within two hours and eat it within three days. Reheat gently on the stovetop.

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