This verdant twist on shakshuka features eggs poached in a tangy green tomatillo sauce, topped with sour cream, crumbled feta, fresh herbs and za’atar spice.
Category: Main Dish
Cuisine: not set
2 lbs tomatillos (about 10) peeled, washed and halved
1 poblano pepper cored, seeded and halved
1 jalapeño or serrano pepper cored, seeded and halved
1 medium onion peeled and quartered
1/2 cup packed fresh cilantro leaves
1/4 cup packed fresh parsley leaves
2 tablespoons olive oil
3 garlic cloves finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt or to taste
6 large eggs
crumbled feta or cotija cheese for topping
for topping (optional)
warm pita or crusty bread for serving
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