Shakshuka Verde
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.
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.