Green Shakshuka with Tomatillo Sauce

Green shakshuka in a pan with tomatillos and bread

5 from 6 votes

Green Shakshuka with Tomatillo Sauce

Our green shakshuka is a perfect dish on those mornings when it's tough to get out of bed. Easy to make, spicy, and comforting it will have you back to yourself before you know it.

Prep Time15

Cook Time30

Course: Brunch, food and drink, Main

Cuisine: Fusion

Keyword: easy brunch recipes, hangover recipe, shakshuka recipe

Servings: servings

Calories: 470kcal

Author: Philip Lago and Mystique Mattai

Ingredients

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

Instructions

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.
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.
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.
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.
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.

Notes

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.

Nutrition