Green Shakshuka

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

Amy Kritzer

Green Shakshuka time!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Brunch

Cuisine Israeli

Servings 1 -2

Ingredients

  

1x2x3x

• 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!

Like this recipe?Leave a comment or rate us above