There’s something effortlessly comforting about shakshuka, and this green version is a fresh, pepper-packed twist on the classic. I love how the flavours from the tomatillos, peppers, and herbs come together in a silky, verdant base — it’s the kind of dish that feels both grounding and vibrant. Nestle in your eggs, finish with a salty cheese and a drizzle of olive oil, and serve it straight from the pan with a crusty tortilla or bread. It's brunchy, cozy, and totally weeknight-friendly.
Ingredients
- 1 white onion
- 1 jalapeño
- 20–25 tomatillos
- 7 garlic cloves
- 1 poblano pepper, thinly sliced
- 1 cubanello pepper, thinly sliced
- 1 tbsp cumin powder
- 1 tsp salt, pepper to taste
- 6 eggs
- ½ cup chopped cilantro
- ½ cup crema or sour cream
- ½ cup crumbled feta or cotija
- Warm tortillas or toast
Directions
- Set the oven to broil. Cut the white onion in half. Reserve one half and quarter the other half. Place the quartered onion, jalapeño*, tomatillos, and 5 garlic cloves in a 10-inch cast iron skillet. Drizzle with 3 tablespoons of oil. Broil until tomatillos are charred and very tender, about 5 minutes. Shake the pan halfway through cook time.
- Place the broiled vegetables in a blender. Blend until smooth, about 5 seconds.
- Thinly slice the remaining garlic cloves and onion. Place in the cast iron pan over medium heat with remaining oil. Cook until translucent and fragrant. Add in the peppers and cumin and cook for another 2 minutes.
- Reduce heat to medium-low, pour in the tomatillo mixture, and let simmer for 10 minutes.
- Crack 6 eggs about 2 inches apart from each other into the green sauce. Do not stir or disturb the pan while the eggs are cooking. Cover the pan with a lid and let cook until the whites of the eggs are opaque, about 10 minutes.
- Garnish shakshuka with cilantro, feta, and a drizzle of crema. Enjoy with warm tortillas or toast.
*If you prefer a milder flavour, remove jalapeño seeds before blending.
