Green Shakshuka Twist
E
By Emma
Certified Culinary Professional
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Recipe tested & approved
An unconventional green shakshuka riff using broiled tomatillos for salsa base. Brussels sprouts swapped in for zucchini adding crunch. Spinach wilts down releasing earthy aroma, garlic sizzles shortly before spices bloom. Eggs poached gently in vibrant salsa pool, creamy feta tops off the tang. Lemon juice brightens, jalapeno punches heat balanced by cool avocado. Layers of textures from tender veggies to silky yolks. Visual cues like charred black spots on tomatillos and wilted spinach signal progress more than times. Preparation involves broiling first for smokiness then skillet sauté extracting flavors. Great for those who stray from red tomato versions, plus quick fix with store-bought salsa option. Flexible and forgiving, good for weekend brunch or weekday hustles alike.
Prep:
25 min
Cook:
38 min
Total:
Servings:
4 servings
#Middle Eastern
#vegetarian
#brunch
#poached eggs
#salsa verde
#easy dinner
Broiling tomatillos ups their flavor, smoky notes that cut the sharpness raw salsa can have. Once I started roasting first, everything felt less acidic but way more complex. My old routine was just dump and simmer, no more. Also swapped zucchini for Brussels sprouts here—adds crunch and heartiness where zucchini only softened and got mushy. Spinach wilting hands me visual progress but I also check texture with a fork; it’s what releases those deep flavors. Garlic blasts scent for a few seconds, then smoky cumin and smoked paprika join the party releasing warmth. Cracking eggs right into fragrant salsa is the moment I wait for—the gradual white coagulation signals patience pays off. Not rushing this. Bright feta contrasts creamy yolks and avocado balances heat. Store-bought salsa verde shortcut works when time tight, but I’d say homemade broiled salsa wins every time. This dish is forgiving, flexible, and always impresses guests or weekend laze mornings.
Ingredients
- 8 tomatillos halved
- 1 medium white onion quartered
- 3 garlic cloves whole
- 1 jalapeno stemmed and halved
- 2 tablespoons olive oil divided
- 1 pound Brussels sprouts halved
- 1 bell pepper sliced
- 1 large onion sliced
- 3 cups fresh spinach
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1½ cups broiled tomatillo salsa (see step 1-4)
- 1 tablespoon fresh lemon juice
- 4-6 large eggs
- ½ cup crumbled feta cheese
- 1 avocado sliced
- Fresh cilantro leaves
- Microgreens or parsley
- Hot sauce and red chili flakes to taste
- Salt and freshly ground black pepper
About the ingredients
Tomatillos can be intimidating but look for bright green with papery husks. If unavailable, canned green tomatoes plus a squeeze of lime can sub in but lose some brightness. Jalapeno seeds carry how much heat; remove all for milder or leave a few for a bite. Brussels sprouts instead of zucchini brings bite and holds shape better, ideal if you want texture layers. Leafy spinach wilts quickly; baby kale is an option but cook longer or add chopped finely to prevent stringiness. Feta cheese varies widely; salty feta really pops but dress down with mild queso fresco if too tangy. Avocado is optional but I use to balance acidity and spice with creamy fat. Use good olive oil for sautéing—it caramelizes veggies and adds depth. Lemons and limes can interchange; lemon juice here brightens and lifts flavors. Keep salsa refrigerated if not using all; will last 3-4 days and useful in many dishes.
Method
- Preheat broiler setting with rack 5 inches from heat source. Foil line baking sheet to avoid sticking.
- Scatter tomatillos cut side down, onion quarters, whole garlic, jalapeno halves. Drizzle a tablespoon olive oil coating but avoid pooling. Broil 4-6 minutes watching for blistered black spots; flip ingredients for even charring then broil another 4-6 minutes until softened and smoky.
- Let cool until safe to handle. Transfer to blender with handful fresh cilantro, juice of 1 lime (or lemon), salt to taste. Pulse until silky but retaining slight texture. Reserve a portion for later; use remaining in skillet.
- Heat remaining olive oil in large heavy skillet over medium flame. Add halved Brussels sprouts, sliced bell pepper, and sliced onion. Season lightly with salt. Stir occasionally; cook until Brussels begin to brown edges and soften—tactile firmness gives way, about 6 minutes but trust your knife not clock.
- Toss in fresh spinach leaves. Stir steadily to just wilt—bright green, slightly glossy. Add minced garlic stirring just 20-30 seconds until fragrant but not bitter. Introduce cumin, smoked paprika, coriander; stir to bloom dry spices releasing aromas. No burning here—if pan too hot, pull off heat momentarily.
- Pour in approximately 1½ cups broiled tomatillo salsa plus a squeeze of lemon juice. Stir to combine, simmer gently so edges bubble but no rushing. Season with fresh salt and pepper. Too watery? Let simmer uncovered until thickened slightly.
- Use large spoon to create 4-6 shallow wells in the saucy veggie mix. Crack eggs carefully into these nests. Reduce heat to low; cover pan immediately. Cook 5-7 minutes depending on yolk preference. Visually check whites for opaque set, jiggle gently to test firmness. Avoid overcooking—eggs continue to carry heat in covered skillet.
- Finish with crumbled feta, creamy avocado slices, a handful of fresh cilantro or microgreens. Sprinkle red chili flakes or hit with hot sauce for kick. Serve straight from skillet with toasted baguette, pita or rustic bread to mop flavorful juices.
- Keep leftover salsa chilled for other uses—tacos, grilled meats, or dips.
Cooking tips
Listen to the little sighs from the broiling veggies—blackened spots mean caramelization, not burnt. Avoid over broiling or tomatillos get bitter. When tossing vegetables in the skillet, aim for gentle but consistent movement. You want Brussels to get golden edges, soft inside but not mush. Spinach wilting is quick; pulling off heat before adding dry spices can save garlic from burning, preserving aroma. Spices blooming in a hot pan awakens their oils, but keep stirring to prevent scorching which tastes acrid. Creating wells for eggs means steady hand and depth control; too shallow and whites spread too thin, too deep and eggs sink. Covering traps steam for even cooking; watch whites set via slight jiggle, not rigid. If eggs cook too fast, reduce heat or remove lid for a second. Garnishing last gives fresh bite and funky creaminess from feta balances acidity. Toast bread well—any soggy crumb ruins the crunch contrast. Good prep and component timing saves fuss and frustration.
Chef's notes
- 💡 Broil tomatillos until spotty black char appears. That scent, smoky and sharp, cuts raw brightness. Watch closely, broil 4-6 minutes per side no longer. Burnt tomatillo means bitter salsa, ruin whole batch. Take temp off heat first if smells acrid.
- 💡 Brussels sprouts in skillet—cook until edges crisp golden but tender inside. Fork test for softness, hold shape not mush. Stir infrequently but enough to brown evenly. Sauté with olive oil then add spinach quick to wilt, bright green signals done.
- 💡 Garlic minced added last in veggie sauté—stir 20-30 seconds only or bitter scorch taste hits fast. Heat medium, spices bloom with cumin, smoked paprika, coriander right after. Keep stirring, no burning or acrid flavors develop. Remove pan if heater spikes.
- 💡 Egg wells need depth control—deep enough so whites don’t spread beyond nest but shallow avoids sinking yolk. Cover pan immediately after cracking eggs. Steam traps heat even cooking. Check yolks by gentle jiggle, whites set opaque. Low heat extends control.
- 💡 Feta crumbled fresh on top, salty sharp contrast paired creamy avocado slices. Use fresh cilantro plus microgreens or parsley for punch. Hot sauce and chili flakes optional layer heat. Serve with crusty bread to scoop salsa eggs. Keep salsa chilled leftover 3-4 days max.
Common questions
Can I substitute zucchini for Brussels sprouts?
Yes but texture changes completely. Zucchini softens quick turns mushy. Brussels holds crisp, adds bite. Cook time shifts shorter. Preferred crunch depends on preference and timing.
What if tomatillos aren’t fresh?
Canned green tomatoes can stand in. Add lime juice for brightness. Lose some smoky sharpness. Broiling canned not needed but salsa will be less complex. Use fresh or canned based on availability.
How to avoid egg overcooking?
Reduce heat to low, cover pan quickly after cracking eggs. Check set whites by wobble. Remove lid briefly if cooks too fast. Eggs carry heat after off flame, so pull early. Timing key to soft yolks versus firm.
How to store leftover salsa?
Refrigerate in airtight container. Last 3-4 days safe. Use in tacos, grilled meats, dips. Freeze if needed but flavor dulls slightly. Stir salsa before reuse if separated. Keep chilled, no long room temps.
