Shakshuka is one of those recipes that's delicious every single time – it's a baked dish with eggs that are poached in a sauce of tomatoes, onions, and peppers and seasoned with spices.
This recipe is my favorite spin on the classic – a tomatillo shakshuka base baked in a cast iron pan with crumbled feta and topped with a heavy dose of cilantro. I consider this a fusion of two of my favorite breakfasts: shakshuka and huevos rancheros.
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Why this Recipe Works
Usually, to poach eggs you would drop then into boiling water. With Shakshuka, the sauce is serving as the liquid that you cook the eggs in.
The shakshuka is cooked in the same pan as the salsa ingredients, making it easy to clean-up.
Tomatillos are less sweet and more tart than regular tomatoes. If you've tried tomatillo salsa, you know it has an irresistible tangy kick. That flavor is complemented by a helping of savory garlic, red onion, and some cumin.
Ingredients & Substitutions
Tomatillos – These green husky tomatoes are usually available year round, but are best when they're in season from early summer through late fall.
Jalapeno – It's optional to add these in if you want some extra heat in your shakshuka.
Garlic – This recipe uses whole cloves of garlic still in the husk, and you remove the husk after cooking. You can substitute with 1 teaspoon of garlic powder.
Flavorless oil – any flavorless oil like avocado oil, vegetable or canola oil work in this recipe.
Feta - A sheep milk cheese that had a wonderful tanginess to it. This recipe is also delicious with cotija cheese.
How to Make this Recipe
The first step is to make the base. Add the tomatillos, red onion, garlic cloves, and jalapeño to a baking sheet or cast iron pan, season with salt and pepper, and drizzle with a little oil.
Broil for 5 minutes. Toss the ingredients around, then broil for another 2-5 minutes until you start to get a char.
Then, turn off the broiler, take the pan out of the oven, and start to preheat the oven to 375 degrees Fahrenheit.
Add all the broiled ingredients to a food processor or blender. Add in the juice of ½ of a lime, half a bunch of cilantro (stems included), and 1 teaspoon of cumin.
Pulse until the mixture is your desired chunkiness. Take a moment to taste-test the sauce and adjust for the amount of lime, salt, pepper, and cilantro, if necessary.
Transfer the sauce back into your cast iron pan or another oven-safe dish. Crack your eggs into the sauce, season them with cumin and salt, then drop in the crumbled 3 ounces of feta cheese.
Bake the shakshuka for 7-10 minutes at 375F until the eggs are cooked to your liking. Take it out of the oven, top with a heavy dose of fresh, chopped cilantro, and dig in!
FAQs
Shakshuka is technically good for up to 3 days in the fridge, but I would consume it soon after you cook it for the best flavor experience.
I love to have shakshuka with bread to dip in, like pita or fresh sangak. It's also great served over warm tortillas.
Shakshuka can for sure be the star of the show, but it's often served as one dish among many at a breakfast, brunch, or lunch.
Shakshuka's origins go far back in history to the ancient Ottoman empire, thought the dish is also speculated to have roots in the Middle East and North Africa. Many call it a Tunisian dish... the truth is that no one can truly pinpoint where exactly it came from. Regardless of its origins, people all over the world enjoy this amazing dish.
Shakshuka is considered quite healthy as it has a good balance of protein from the eggs, fats, and it's packed with veggies.
Delicious Breakfast Recipes
In need of some breakfast inspiration? Try one of these recipes:
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Tomatillo Shakshuka
Ingredients
- 1 lb tomatillos husked, cleaned, and quartered
- 1 jalapeño or 2 small, stem removed and cut in half
- ½ red onion small, quartered
- 4 garlic cloves skin on, pierced with a pairing knife
- 2 tablespoons oil flavorless like avocado or canola
- 1 ounce cilantro (half a bunch) plus more for serving
- salt & pepper to taste
- 1 teaspoon cumin
- ½ lime juiced
- bread for serving optional (like pita or tortillas)
Instructions
- Add the tomatillos, red onion, garlic cloves, and jalapeño to a baking sheet or cast iron pan, season with salt and pepper, and drizzle with a little oil. Broil for 5 minutes. Toss the ingredients around, then broil for another 2-5 minutes until you start to get a char.
- Turn off the broiler, take the pan out of the oven, and start to preheat the oven to 375 degrees Farenheit.
- Add all the broiled vegetables to a food processor or blender. Add in the juice of ½ of a lime, half a bunch of cilantro (stems included), and 1 teaspoon of cumin.
- Pulse until the mixture is your desired chunkiness. Take a moment to taste-test the sauce and adjust for the amount of lime, salt, pepper, and cilantro, if necessary.
- Transfer the sauce back into the cast iron pan or another oven-safe pan. Crack your eggs into the sauce, season them with cumin and salt, then drop in the crumbled 3 ounces of feta cheese.
- Bake for 7-10 minutes at 375F until the eggs are cooked to your liking. Take it out of the oven, top with a heavy dose of fresh, chopped cilantro, and dig in!
Video
Notes
- If it is a circular pan, 12 inch diameter.
- If it is a square pan, 10-inch side.
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