Shakshuka, a popular dish in North African and Middle Eastern countries, is traditionally made with red peppers and tomatoes. Here, we're making a green version with tomatillos, green pepper and herbs. The warm cumin undertones and roasted tomatillos and peppers make for a rich, hearty breakfast that’s perfect almost any time of day.
Serves | 4 to 6 |
- 1 lb tomatillos, husked and halved
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 Tbsp canola oil
- salt and freshly ground pepper, to taste
- 2 green peppers, charred, peeled and julienned
- 1 cup unsalted chicken stock
- ½ Tbsp ground cumin
- 2 cups fresh mint
- 2 cups fresh parsley
- 2 cups fresh cilantro, plus more for garnish
- 8 eggs
- ½ cup cotija cheese, crumbled (for garnish)
| Preparation | Heat wood-fired oven to between 750°F and 900°F using oven gauge or a digital laser infrared thermometer.
In a medium saucepan over medium heat on your stovetop, add tomatillos, onion, garlic and oil. Season with salt and pepper to taste. Cook until tomatillos begin to break down and onions are translucent, 5 minutes. Add green peppers, chicken stock and cumin; cook until reduced to a stew consistency, 5 to 10 minutes.
In the bowl of a food processor, pulse mint, parsley and 2 cups cilantro until an herby paste forms, 2 minutes. Add paste to tomatillo mixture; season with salt and pepper to taste. Transfer mixture to a 12-inch cast iron skillet.
In a small bowl, crack 1 egg. Make a well in tomatillo mixture and add egg. Continue until all eggs are evenly distributed across the top. Transfer skillet to wood-fired oven, placing it as close to the fire as possible; cook 2 to 3 minutes. Turn skillet so the other side sits near fire; cook 2 to 3 minutes more until egg yolks are just set. Remove from oven and let rest 1 minute, spooning some green liquid over egg whites but not disturbing yolks. Garnish with cotija cheese and cilantro; serve.