4garlic clovesskin on, pierced with a pairing knife
2tablespoonsoilflavorless like avocado or canola
1ouncecilantro(half a bunch) plus more for serving
salt & pepperto taste
bread for servingoptional (like pita or tortillas)
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!
Serve with fresh bread like pita, tortillas, or barbari.You can bake the shakshuka in any oven-safe pan or dish as long as it isn't too wide. You want the eggs to cook in the liquid, so it is not advised to use an area larger than 115 square inches.