Tomatillo Shakshuka

Serves 4-6
Prep time: 10 minutes | Cook time: 40 minutes

Ingredients:

  • 2 pounds tomatillos, papery husks removed and halved
  • 1 tablespoon avocado oil
  • ½ medium yellow onion, diced (about 1 cup)
  • 2 small jalapeños, de-seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon maple syrup
  • 2 tablespoons finely chopped parsley
  • ¼ cup finely chopped cilantro
  • Salt + fresh ground black pepper
  • 4 large eggs
  • 1/3 cup shredded pepperjack cheese (optional)
  • Corn tortillas, warmed

Directions:

  1. Place oven rack on highest position and turn broiler on high. Place halved tomatillos cut side down in an oven safe skillet, preferably cast-iron. Broil for 8-10 minutes, until skin begins to blister. Remove from skillet and carefully add to a blender or food processor. Pulse on low until the tomatillos are crushed with some chunky pieces.
  2. Adjust oven temperature to 375 degrees Fahrenheit.
  3. Place the same skillet on the stove over medium-high heat and add the avocado oil. Add the diced onion and sauté for 4-6 minutes, until fragrant and translucent. Add in jalapeños and garlic and cook for another 2 minutes, stirring often. Add the bay leaf and cumin and cook for 1 more minute.
  4. Pour in the tomatillos and add the maple syrup, parsley, and cilantro. Stir well and simmer for 2-3 minutes. Season with salt and pepper, taste, and adjust as necessary.
  5. Remove the bay leaf. Crack the eggs into the tomatillo mixture and transfer the skillet to the oven. Bake for 8-9 minutes, until the whites are set but the yolks remain runny.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com