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Tomatillo Shakshuka

... sort of MAKE AHEAD

Ever wonder what to do with those beautiful green tomatillos you see at the grocery store? 


This easy DINNER FOR TWO  (or breakfast) is my favorite use for these green tomato spin-offs. (Other than making my Mom's Salsa Verde, of course.) 


This isn't a perfect MAKE AHEAD recipe because its best eaten fresh off the stove. However, you CAN boil the eggs ahead of time, and make the tomatillo mixture to reheat before adding the spinach, cheese etc. I've done so before and its still super tasty!

Tomatillo Shakshuka 

Serves 2

(Double to Serve 4)


𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

  • 2 tbsp olive or coconut oil

  • 1 cup yellow onion, thinly sliced

  • 1 large green bell pepper, thinly sliced* (See note below)

  • 2 cloves garlic, minced 

  • 4 cups chopped tomatillos (NOT green tomatoes)

  • 1/2 tsp ground cumin

  • 1/4 tsp ground coriander

  • 1/8 tsp black pepper

  • 2 tbsp chicken or veg broth

  • A few ounces sliced queso fresco, Monterey jack, or any cheese you like!

  • 2 cups baby spinach 

  • 4 eggs, boiled 7 mins* (See note below)

  • Optional: avocado

  • Optional: 1 small jalapeño, thinly sliced

  • Salt to taste

  • Tortillas, flat bread, pita, or crusty bread of your choice


NOTES:

  • It helps if the onion and bell pepper are sliced the same width. That way they'll cook in the same amount of time. 

  • How to boil the eggs: Bring a pot of water to boil. Using a slotted spoon gently place the eggs in the boiling water and immediately start your 7 minute timer. While they bowl prepare an ice bath. Get a bowl large enough to hold all the eggs and fill it with ice and cold water. When the timer goes off for the eggs, use the slotted spoon to remove the eggs and immediately place them into the ice bath. This shocks them and stops the cooking process. Let them sit in the ice bath about 6-8 mins before you peel them.

Method:

  1. In a large pan, preferably nonstick, heat oil over medium heat

  2. Add onion and bell pepper to oil and sauté until soft, stirring often. 

  3. Add garlic and cook one minute.

  4. Add in tomatillos, cumin, coriander, and pepper and stir to combine. Stir.

  5. Add broth (or sub water if its easier) and cover the pan. Reduce heat to medium-low heat for 10 minutes, stirring every few mins.

  6. Remove the lid, raise heat to medium high and cook stirring constantly for 2-3 minutes. Don't let the tomatillos dry out completely. Add in extra broth if needed.

  7. Add in salt to taste. How much will depend on how salty your broth was. 

  8. If you'd like, you can fold in spinach now if you'd like it wilted and soft. Or you can add it on top if you want it a bit fresher. 

  9. After peeling eggs, slice them in half and arrange on shakshuka with spinach, cheese, avo, and jalapeños (if using).

  10. Serve with your choice of tortillas, bread, etc. 


Recipe loosely adapted from Healthfully Ever After

© 2020 Talia Miele.