Shakshouka Verde Style

Shakshouka, a Tunisian dish which has become one of the GREATEST delicacies to enjoy for breakfast/brunch with loved ones in the states. It being being quick and easy to make is a bonus BUT what if we fuse it with a different food culture?

Serving Size: 2-4

INGREDIENTS:

Roasted Tomatillo Salsa:

• 1 1/2 lb (680g) tomatillos, husked and quartered

• 1/2 lb (200g) poblano peppers halved, seeded and stems removed

• 12 oz (375g) Spanish onion, skinned and cut into wedges

• 1/2 bulb of garlic, unpeeled

• 1 jalapeno, halved

• 1 cup diced tomato

• 1 lime juiced

• 1 bunch fresh cilantro, picked or rough chopped

• 1 tbsp honey

• 1 tbsp cumin, ground

• 1 tsp black pepper, ground

• Sea salt to taste

• 1/2 cup (120g) vegetable stock or water, plus more for looser consistency

INSTRUCTIONS:

Salsa Method:

1. Set oven to broil and preheat to 450°

2. Toss vegetables with a touch of olive oil to coat them.

3. On a sheet tray lined with tin foil, evenly lay tomatillos, poblanos, and jalapeno flesh side down with your onion and garlic.

4. Roast for 10-15 minutes with a tray rotation at the 7 minute mark until veggies have a moderate char on the surface and have softened.

5. Allow to cool until you can manage the veggies with your hands and squeeze the garlic cloves out of their husks.

6. Add all of your roasted veggies to a blender or food processor with your salt, pepper, honey, cumin and lime juice. Blend or process until you have a course purée.

7. Adjust seasoning if needed and add 1-2jalapenos for more spice.

INGREDIENTS:

Verde Shakshouka:

• 6 eggs, whole

• 2 cups (400g) tomatillo salsa

• 1 avocado, diced

• 2oz (57g) cotija cheese

• 1 bunch fresh cilantro leaves, picked or chopped

• 1 cup (200g) pickled red onion

• 1 cup (200g) sour cream

• 1 tbsp espelette

INSTRUCTIONS:

1. In a wide bottom sauce pan, bring your tomatillo salsa to a simmer.

2. Carefully, crack and drop your eggs into the salsa in a circular formation, leaving a small gap in between each egg.

3. With a spatula or wooden spoon, gently push hot salsa onto the whites of the raw eggs to ensure even cooking through the process.

4. Cover your shakshouka and simmer for 5-7 minutes, or until the egg whites are set and your yolks are at desired doneness.

5. Immediately garnish your shakshouka in the pan. Layered with avocado, cotija cheese, picked cilantro, pickled red onion, sour cream, and espelette.

6. Serve and enjoy with tortilla chips or crusty bread!