Poached eggs in a spicy tomatillo white wine cream sauce? It must be Green Shakshuka time!
Happy Seis de Mayo! (Um, don’t you mean Cinco de Mayo, Amy? Sheesh.) Are you calling me out on my own blog?? I like it. But I do mean Seis de Mayo. Naturally, I love Cinco de Mayo. Margaritas, mustaches and maracas, what’s not to love? But it’s Seis de Mayo that I think should be a nationally recognized holiday (luckily I work for myself). But I’m a nice person, so I’m trying to help you out here! The 5th of July, November 1, March 18 . These should all be holidays! When you can’t even remember how many Irish car bombs you had or are still in your Halloween unitard, certainly you shouldn’t be expected to do your actual job. Am I right?
But if you must function today, you need a good breakfast, so here I am. Y’all may remember my past Shakshuka recipe. And I did another one here! Those Israeli brunch recipes were the traditional red variety with onions, peppers, lots of tomatoes and gooey cheese. All the makings of a good recovery brunch.
This version is Green Shakshuka! Boo yeah. Tomatillos, spinach, cilantro, and jalapeños all brought together with a creamy white wine sauce. Hair of the dog, perhaps? Enough talking, more eating. Let’s get started!
Oh but before we get started, if you need a Mother’s Day gift for Mom or Bubbe or the lady in your life, look no further! Check out my Etsy store for adorable aprons and tea towels. I’ll rush ship ’em for ya! These would also make adorable bridal shower gifts, right? Right! Alright, let’s get started for reals.
First, heat olive oil over medium heat in a 10 or 12 inch skillet or cast iron pan. Sauté onions, jalapeños and tomatillos with 1/4 teaspoon of salt until onions are translucent and tomatillos soft, about 5 minutes. Then add garlic and sauté for another minute.
Then add spinach and cilantro and sauté until spinach leaves start to wilt.
Oh yeah. Then add cream and white wine and bring mixture to a boil. Add remaining salt, pepper and cumin at this time and stir. Lower to a simmer and cook for 15 minutes until liquid reduces by half.
Crack eggs into a small bowl one at a time and pour into shakshuka. Cover with a lid or foil and simmer for 5-7 minutes until whites are set but eggs are still runny. Garnish with feta or goat cheese and cilantro. and bread to soak up all the goodness!
Ta da! I’ll leave it up to you to serve with remaining wine or a bloody Mary. Cause you’re all smart like that.
Green Shakshuka
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium white onion small diced
- 1-5 jalapeños minced (go for 5!)
- 8 to matillos small diced
- 1/2 teaspoon kosher salt
- 2 garlic cloves minced
- 3 cups spinach
- 1 bunch cilantro leaves plus more for garnish
- 2 tablespoons heavy whipping cream
- 1/4 cup dry white wine like chardonnay
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 2-4 eggs
- 2 tablespoons feta or goat cheese
- Bread!
Instructions
- First, heat olive oil over medium heat in a 10 or 12 inch skillet or cast iron pan. Sauté onions, jalapeños and tomatillos with 1/4 teaspoon of salt until onions are translucent and tomatillos soft, about 5 minutes. Then add garlic and sauté for another minute.
- Then add spinach and cilantro and sauté until spinach leaves start to wilt.
- Then add cream and white wine and bring mixture to a boil. Add remaining salt, pepper and cumin at this time and stir. Lower to a simmer and cook for 15 minutes until liquid reduces by half.
- Crack eggs into a small bowl one at a time and pour evenly spaced into shakshuka. Cover with a lid or foil and simmer for 5-7 minutes until whites are set but eggs are still runny. Garnish with feta or goat cheese and cilantro. and bread to soak up all the goodness!
12 Comments
[…] This green shakshuka from What Jew Wanna Eat gets its verdant hue from tomatillos, spinach and freshly chopped […]
Since Shakshuka is our new favorite here, we are definitely trying this! Our daughter absolutely loves it – she cheers and gets very excited when she hears that’s what’s for dinner. This one looks great.
Yay thanks! Shakshuka may be my favorite food of all time. Love it!
So I’m a little envious of how AWESOME your photos are of this recipe… My green shakshuka is incredibly over-due for a redo but it’s an old one. I also like how you go down the tomatillo route for this… I might try this. Thank you for inspiring.
Aw thanks, Yosef!
Yup, this is amazing. Sooo making this, always love your Texas spin on things!
Thanks, Natalie!
I had never heard of shakshuka until last week, and now here it is again. My boyfriend’s niece is staying with us in hopes of finding a job here in Austin. (Anyone need a keen-eyed editor?) Anyway, she told me about her version of this dish and I went and bought all the ingredients yesterday. This morning I see this. Shakshuka is everywhere! Love me some tomatillos, so I’m definitely putting this version on the short list.
Ugh I could eat shakshuka everyday! It’s such comfort food. I’ve also got a caprese version on my blog with red tomatoes I think you’d enjoy!
[…] Green Shakshuka […]
[…] one is for you! Yes, you. Even though I have made lots of unique twists on shakshuka from green shakshuka to shakshuka puttanesca, I get requests for classic shakshuka almost weekly! So I finally wrote out […]
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