Smoky Tomatillo Shakshuka

published Jul 22, 2019
summer
Tomatillo Shakshuka

Take advantage of in-season tomatillos, chilies, and herbs with this smoky tomatillo shakshuka.

Serves4

Prep20 minutes

Cook40 minutes

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Credit: Brooklyn Supper/Kitchn

Take advantage of in-season tomatillos, chilies, and herbs with this smoky tomatillo shakshuka. Freshly roasted poblano and Serrano chilies lend char and heat, while the tomatillos themselves are both bright and bitter and nearly buttery with plenty of tang. 

The secret to great shakshuka lies in a rich and flavorful sauce, and really, there’s no quick substitute for supple onions, roasted chilies, and the complexity of tomatillos. Still, we all need a few shortcuts, so if you want to save time, feel free to sub in store-bought green harissa and canned tomatillos. The sauce can also easily be made ahead and reheated with an egg or two for a weekday breakfast that feels like a treat.

Credit: Brooklyn Supper/Kitchn

Tomatillo Shakshuka

Take advantage of in-season tomatillos, chilies, and herbs with this smoky tomatillo shakshuka.

Prep time 20 minutes

Cook time 40 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 to 2

    poblano peppers, depending on your heat tolerance

  • 1 to 2

    serrano chiles, depending on your heat tolerance

  • 1 tablespoon

    extra-virgin olive oil

  • 1

    medium yellow onion, diced

  • 2 cloves

    garlic, minced

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    ground coriander

  • 1/2 teaspoon

    sea or kosher salt, plus more for the eggs

  • 2 pounds

    tomatillos, halved, or 2 (11-ounce) cans of tomatillos, drained

  • 1 cup

    water

  • 4

    large eggs

  • 1/2 cup

    crumbled feta cheese

  • 1/2 cup

    finely chopped fresh cilantro

Instructions

  1. Heat the broiler to high. Line a baking sheet with aluminum foil, then place the poblanos and serranos on it. Broil until blackened on all sides, checking every 2 minutes and flipping them as needed. Transfer to a paper bag, seal, and let the chiles steam 10 minutes. (Alternatively, transfer them to a heatproof bowl and cover tightly with plastic wrap.) Peel off the blackened skins from the chiles (run under cold water as needed). Remove the core and seeds. Pat the chiles dry and coarsely chop.

  2. Heat the oil in a 10-inch, deep-sided skillet over medium heat until shimmering. Add the onions and cook, stirring frequently, until translucent and soft, 5 to 7 minutes. Stir in the chiles, garlic, cumin, coriander, and salt, and cook for 2 minutes more.

  3. Increase the heat to medium high. Add the tomatillos and water and cook, stirring frequently, until the tomatillos are completely broken down, 10 to 12 minutes, reducing the heat to medium as the tomatillos reduce and start to sputter.

  4. Working with 1 egg at a time, crack it into a small bowl, then tip it into the sauce. Sprinkle the eggs with salt. Cook over medium heat just until egg whites are set, 10 to 12 minutes. Garnish with the feta and cilantro. Serve immediately.