This Green Shakshuka is a Central American twist on a classic North African dish.
Made with tomatillos, green onions, green bell peppers, jalapenos and garlic, this flavorful dish makes a healthy meal any time of the day!
Shakshuka is an Arabic word translated as “mixed up” or “shaken”. This refers to the simple cooking process of adding the ingredients to the skillet and mixing them or shaking them around.
Classic North African shakshuka (also spelled Shakshouka) consists of eggs baked in a spiced tomato sauce. This Green Shakshuka recipe consists of eggs baked in a tangy green sauce with all of your favorite Central American flavors!
What are Tomatillos?
Tomatillos are a small, round, green fruit with a paper husk. They are often referred to as a Mexican husk tomato, but don’t confuse them with tomatoes. These little imposters have a whole different flavor.
Tomatillos have a tart, acidic flavor with a citrusy undertone and they give my green sauce the perfect amount of tanginess.
Tomatillos are covered in a paper husk that needs to be removed before including them in your recipe. Once the husk is removed, the skin has a sticky film on the outside, which needs to be washed off.
Tomatillos can be used raw in a salsa, or they can be roasted or boiled for sauces or soups.
The Green Sauce
The first step in making the green sauce is to roast a pound of tomatillos (husks removed and washed), 6 green onions (cleaned and roots removed), a green bell pepper (ribs and seeds removed), a jalapeno pepper (ribs and seeds removed), and 3 cloves of garlic (peeled) on a rack in the oven at 400 degrees for 20 minutes.
Pro Tip: For a spicier version, include the ribs and seeds of the jalapeno pepper.
Next, add the roasted ingredients to a food processor or a blender along with 4 corn tortillas (torn into small pieces), 1/2 bunch of cilantro (stems and leaves), the juice of 1 lime, 3/4 tsp salt and blend.
Pro Tip: There is a lot of flavor in cilantro stems, use them as well as the leaves when blending cilantro into a sauce.
Add the contents of the food processor or the blender to an oven safe skillet and stir in a 4 ounce can of diced green chilis.
Putting it all together
Make 5 wells into the sauce with a spoon and put an egg into each well.
Bake uncovered at 400 degrees for 10-15 minutes, until the eggs are done to your liking.
Baking the eggs can be a little tricky. Keep in mind that the eggs will continue to cook a bit after they are removed from the oven. Look for opaque whites that jiggle a little when the pan is shaken.
If you’re apprehensive about baking the eggs, you could fry them or poach them and add them to the sauce.
Remove from the oven and garnish with sliced green onions, sliced jalapenos, cilantro leaves, and crumbled cotija cheese.
Pro Tip: Queso fresco or feta cheese would both be good substitutes for cotija cheese.
Serving
Serve Green Shakshuka with some crusty bread to soak up all the egg yolk and green sauce. Enjoy this meal for breakfast, brunch, lunch, or dinner. This is winner any time of the day!
Can green shakshuka be made ahead of time?
The sauce can absolutely be made ahead of time and reheated when you are ready to serve. Because eggs will quickly become overcooked when reheated, the eggs need to be cooked and served immediately.
If you like this recipe, you might also like: Corned Beef Hash with Baked Eggs
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Green Shakshuka
Ingredients
- 1 pound tomatillos
- 6 green onions 7-8 if you would like to garnish with slices of green onion
- 1 green bell pepper
- 1 jalapeno pepper 2 if you would like to garnish with slices of jalapeno
- 3 cloves garlic
- 4 corn tortillas
- 1/2 bunch cilantro save some for garnish
- 1 lime
- 3/4 tsp salt
- 4 ounces diced green chilis
- 5 eggs
- 1/4 cup cotija cheese crumbled for garnish
Instructions
- Preheat the oven to 400 degrees
- Remove the husks and wash the tomatillos
- Clean the green onions and cut off the roots
- Cut the green bell pepper in half lengthwise and remove the ribs and seeds
- Cut the jalapeno in half lengthwise and remove the ribs and seeds
- Peel the garlic
- Put the tomatillos, green onions, bell pepper, jalapeno pepper, and garlic on a rack on a baking sheet and roast in the oven at 400 degrees for 20 minutes
- To a blender or food processor, add the roasted ingredients, the corn tortillas (torn into small pieces), and half a bunch of cilantro (stems and leaves), the juice of the lime, salt and blend
- Pour sauce into an oven safe skillet
- Stir in green chilis
- Make 5 wells into the the sauce with a spoon
- Crack an egg into each well
- Bake in the oven at 400 degrees 15-20 minutes, until the eggs are cooked to your liking
- Garnish with sliced green onion, sliced jalapeno, cilantro leaves, and crumbled cotija cheese
Notes
- For a spicier version, include the ribs and seeds of the jalapeno pepper.
- There is a lot of flavor in cilantro stems, use them as well as the leaves when blending cilantro into a sauce.
- Queso fresco or feta cheese would both be good substitutes for cotija cheese.
- Keep in mind that the eggs will continue to cook a bit after they are removed from the oven. Look for opaque whites that jiggle a little when the pan is shaken.
Nutrition
One Response
Hi Niki. Oh my goodness. I absolutely love eggs cooked in a sauce like this and this green sauce of yours looks like its to die for. I can’t wait to try this. Thanks so much for sharing.