Though it’s North African in origin, these days shakshuka is popular throughout the Middle East. It’s easy to see why: it’s simple and quick, and it works for breakfast, brunch, lunch, dinner, or a midnight snack.
8 medium tomatillos (~1 pound), trimmed and cut in half
5 large kale leaves, ribs removed
1 cup cilantro
1 jalapeno or hot pepper, stem removed (i added some seeds for spice)
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon fine grain sea salt
3 large eggs
olive oil, for sauteing
Toasted brioche or pita, for serving
- Combine halved tomatillos, kale, 3/4 cup cilantro, cumin and salt in a food processor, and pulse until contents are blended. Set aside.
- Heat a 10″ skillet over medium heat, add about 1 tablespoon of olive oil and saute the onions until soft and translucent – about 3 minutes. Add the garlic and saute until garlic is soft and fragrant – about 2 minutes. Add the tomatillo mixture and bring sauce to a light simmer. cook over medium-low heat for about 12-15 minutes, until half the liquid has cooked off.
- Make divots in the sauce for the eggs. One at a time, crack the eggs into a small bowl and gently transfer to the green sauce. Repeat with remaining eggs. Cook eggs until whites have set (you can use a cover to speed this process up) about 6-8 minutes.
- Garnish with leftover cilantro and serve with bread to soak up the sauce and egg!