Green Shakshuka

A spatula in a pan of baked eggs garnished with sliced jalapenos and cilantro

5 from 3 votes

A Central Amercian twist on the classic North African shakshuka. Made with tomatillos, green onions, green bell peppers, jalapenos and garlic, this flavorful dish makes a healthy meal any time of the day!

Prep Time10

Cook Time35

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Central Amercian

Keyword: Green Shakshuka, Shakshuka

Servings:

Calories: 224kcal

Author: Niki Medlin

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