Lemony, herbacious and tart, our Green Shakshuka with Tomatillo Sauce is bright, rich and flavourful, and trust us, will have you singing, "I do so like green eggs and ham. Thank you. Thank you, Sam-I-am."
The best part about weekend breakfast dishes is that whether you're hiding it or not, it's the perfect cure for a night before hangover. While hangover food is often associated with burgers, greasy eggs and lots of coffee, our take on this quintessential weekend pastime is anything but greasy. Our version is warm and comforting, spicy and bright with soft eggs, bacon and a whole lot of cheese, and served with toast for the ultimate Green Shakshuka with Ham and Tomatillo Sauce.
Inspired by the classic children's book, Green Eggs and Ham, our Green Shakshuka with Ham and Tomatillo Sauce is as bright and zestful as Dr. Seuss himself. Though traditionally a Middle-Eastern breakfast item, shakshuka (also known as shakshouka, or eggs in purgatory) is a dish of eggs nestled on a spicy bed of cumin and paprika spiced tomato sauce stewed with onions.
Served as an early meal, brunch or a weeknight dinner, it's a one-skillet dish that's filled with bright and spicy notes and is as effortless as it is delicious, and our take on it is the perfect blend of a Middle-Eastern and Mexican flair.
What are Tomatillos?
But what makes our version of shakshuka different than the traditional is the swap of tomatoes for tomatillos. A green tomato is a hard, typically under ripe tomato that hasn't fully developed while a tomatillo is of a different plant completely. Native to Latin American, tomatillos or jamberries, are green wrapped in a thin husk and covered in a sticky residue. And yes while they look the same, it really is the flavour of a tomatillo that differs from a tomato.
Lemony, herbacious and tart, our Green Shakshuka with Tomatillo Sauce is bright, rich and flavourful. Roasted with smokey notes, runny eggs, crispy bacon and a heavy sprinkling of cotija cheese. Trust us, our Green Shakshuka with Ham and Tomatillo Sauce will have you singing, I do so like green eggs and ham. Thank you. Thank you, Sam-I-am.
How to Make Green Shakshuka with Tomatillo Sauce
Ingredients You Need to Make Green Shakshuka with Tomatillo Sauce
Tomatillos, onion, jalapeño peppers, bacon slab, garlic, extra virgin olive oil, chili powder, cumin, Cotija cheese, cilantro, eggs.
Make the Base
Start out by roasting off your vegetables. Shakshuka is typically made with tomatoes, but we've opted for a different spin so we're using tomatillos and complimented them with jalapeños and onion. Roast these under a broiler until they just begin to char. Place the ingredients in a blender and pulse until smooth. Next you cook the garlic and toast the cumin and chili powder. Do this on low heat because we are going to be adding the tomatillo sauce and if the heat is too high it will splatter and you will get burned. Cook the sauce down for 15-20 minutes to allow it to reduce and build flavour.
Cook Additional Toppings
While the sauce is cooking down cook the bacon so it's crisp. For the best results when cooking bacon, always start with a cold pan. This allows the fat to render out of the meat resulting in a crispy yet tender bacon. Drain any additional fat and set the bacon aside until serving.
Crack Those Eggs
Crack the eggs directly into the shakshuka sauce. If you're worried about getting shells in the sauce then you can crack the eggs into ramekins or small bowls first. Cover the pan and cook the eggs until they reach your desired doneness. Cook 6-7 minutes for soft yolks and 9-10 minutes for firmer yolks.
Style and Serve
Add the additional touches of cheese, cilantro and the bacon bits to finish off the shakshuka. Place the skillet in the centre of the table and serve with toasted bread or tortillas for dipping.
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Green Shakshuka with Tomatillo Sauce
- 2 lbs tomatillos halved
- 1 large onion quartered
- 3 jalapeños halved + additional slices for serving
- ½ lb slab bacon cubed
- 2 cloves garlic thinly sliced
- 1 tablespoon extra virgin olive oil
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 50 g cotija cheese crumbled
- ¼ cup cilantro chopped
- 4 large eggs
- No. 1 | Set your oven to high broil. Place the tomatillos, cut side down, in a roasting pan with halved jalapeños and onions. Broil for 10-15 minutes until the skins of the tomatillos just begin to char. Allow to cool slightly then place in a blender and pulse until smooth.
- No. 2 | In a large skillet set to medium low, heat the olive oil. Add sliced garlic and cook until fragrant, about 1 minute. Add the cumin and chili powder and continue to cook for an additional 2 minutes, stirring a few times. Carefully pour in the tomatillo sauce. Turn the heat to medium high and bring to a boil, then reduce heat again to a simmer and cook for 15-20 minutes until slightly thickened, stirring every few minutes.
- No. 3 | Meanwhile, add the cubed bacon to a cold pan. Place the pan on medium high heat and crisp the bacon, stirring often, about 12 minutes. Drain the grease and place the bacon on a clean towel until serving.
- No. 4 | Taste the tomatillo sauce and season with salt and pepper. One at a time, crack the eggs into the tomatillo sauce, spacing them out evenly around the pan. Cover and cook for 6-7 minutes, until the egg white cooked and yolks jiggly. If you prefer a medium to hard yolk, cook for an additional 2-3 minutes.
- No. 5 | Top the shakshuka with the bacon cubes, a sprinkling of crumbled cheese and cilantro. Serve the shakshuka family style, placing the pan in the centre of your table with toasted bread for dipping.
- Starting the bacon in a cold pan allows the fat to render out resulting in a crispy-on-the-outside, tender-on-the-inside result.