BY CASSANDRA HAMMERSTONE
June 2024
This green shakshuka offers a refreshing twist on the classic tomato-based dish. Tart tomatillos blend into a light sauce with spinach, onions, garlic, roasted poblano peppers and plenty of spices. Eggs are nestled in to poach, then topped with sliced jalapeños, cilantro and queso fresco. Reminiscent of huevos rancheros, this shakshuka is bright and balanced, with citrusy tomatillos, herby cilantro and gentle heat from the peppers. During the summer months, you can gather all the ingredients from your local farmers market and come home to make this weekend brunch feast.
Tomatillos are closely related to the gooseberry and look like small, green tomatoes. They have papery husks and lots of seeds embedded in the spongy fruit. Tomatillos are a staple in Mexican cuisine and they’re prized for their ability to add depth to many dishes. They’re extremely tart when raw, but sweeten when cooked and, like tomatoes, easily transform into a bright, vibrant sauce.
Remove the husks from the tomatillos and wash them thoroughly to remove the sticky husk residue, then cut them in half, or in quarters if they’re quite large. Cut the poblano peppers in half lengthwise and remove the stems and the ribs and seeds. Poblanos are most often a mild pepper, but occasionally you’ll find one that has some heat.
Place the tomatillos on a prepared baking sheet. Coat with a drizzle of olive oil season generously with a pinch of salt. Place the poblano peppers skin side down on a separate prepared baking sheet and season generously with salt. Roast the tomatillos and the peppers in a 425° oven for 15 minutes.
After roasting, the skin of the peppers should be charred and begin to separate from the flesh. Once they are cool enough to handle, gently peel the skin off, then roughly chop into half-inch pieces.
Pour the roasted tomatillos and all of their juices into a food processor and pulse until the tomatillos are pureed and smooth.
Sauté the onion in a medium skillet with a pinch of salt until it’s translucent. Add the garlic and cook another minute more, until it becomes fragrant. Add the spinach with another pinch of salt and cook until it’s just wilted.
Add in the poblano peppers and the cumin and coriander. Cook a few minutes more to allow the spices to bloom.
Pour in the pureed tomatillos. Simmer for around five minutes and season to taste.
Make four or five divots in the sauce and add an egg into each. I find that it’s easier to crack each egg one at a time into a small bowl and gently pour it into a divot, ensuring the yolk doesn’t break. Season the eggs with a pinch of salt and cover. Cook until the egg whites are fully set and opaque.
Uncover and remove from the heat. Garnish with handfuls of chopped cilantro, sliced jalapenos and crumbled queso fresco cheese. Queso fresco is a salty but mild cheese that crumbles easily. If you are unable to find queso fresco, you could use a mild feta, goat cheese or Monterey Jack.
Scoop each serving of tomatillo sauce and poached egg over toasted bread.
Green Tomatillo Shakshuka with poblanos and spinach
Season: Summer
Serves 4-6
ingredients
1½ lbs tomatillos
2 poblano peppers
1 medium onion, diced
1 clove garlic, minced
4 oz spinach, about 4 cups roughly chopped
¼ tsp cumin
1/3 tsp coriander
4-6 eggs
1 jalapeño, sliced into thin rings
½ cup chopped cilantro
¼ cup crumbled queso fresco cheese
PREPARATION
Heat the oven to 425°.
Husk the tomatillos and wash thoroughly to remove the residue. Quarter the tomatillos and place on a prepared baking sheet. Coat generously with olive oil and salt and roast in the oven for 15 minutes, or until the tomatillos begin to brown and release their juices. Remove the tomatillos from the oven and add them to the bowl of a food processor along with all of their juices. Puree the tomatillos until the mixture is smooth, but you can still see the seeds.
Cut the poblano peppers in half lengthwise and remove the seeds and ribs. Place skin side down on a prepared baking sheet and season the flesh of the peppers generously with salt. Roast in the oven for 15 minutes, flipping once. The peppers are done when the skin begins to char and bubble away from the flesh. Remove from the oven and set aside to cool. When the peppers are cool enough to handle, peel the skin from the flesh and dice the peppers into half-inch pieces.
Coat a medium non-stick skillet with olive oil. Add the onions and a pinch of salt. Sauté the onions over medium heat until they are soft and translucent, about five minutes. Add the garlic and cook until the garlic begins to become fragrant, about a minute or two more.
Add the chopped spinach and season with a pinch of salt. Cook until the spinach is fully wilted but still bright green.
Add the chopped poblano peppers, cumin and coriander. Stir until the spices are fully incorporated and become fragrant, about one minute. Pour in the tomatillo puree, stir to combine. Reduce the heat to low and simmer the sauce for about five minutes.
With the sauce still on low heat, crack an egg into a small bowl then gently make a divot in the sauce and pour the egg into the divot. Repeat until all of the eggs are nestled into the sauce. Season with salt, cover and allow the eggs to poach undisturbed for five to seven minutes, or until the egg whites are fully opaque and set.
Remove the skillet from the heat and garnish the shakshuka with chopped cilantro, sliced jalapeno and crumbled queso fresco cheese. Serve warm with crusty bread for dipping.
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