Tomatillo Shakshuka with Jalapeños and Fresh Herbs
A vibrant twist on traditional shakshuka that replaces tomatoes with charred tomatillos for bright, tangy flavor. Jalapeños add gentle heat while fresh cilantro and parsley bring herbaceous notes. The tomatillos are broiled until blistered, then crushed to create a chunky green sauce that cradles perfectly runny eggs. Cotija cheese and Aleppo pepper finish this fusion dish that bridges Middle Eastern and Mexican flavors. Perfect for brunch or a light dinner, served with warm pita for scooping up every drop of the flavorful sauce.
Ingredients
- 2 pounds tomatillos, husked and halvedgreen tomatoes1:1vegetarian
slightly less tart flavor
- 1 tablespoon olive oil
- 1 medium yellow onion, halved and thinly sliced
- kosher salt
- freshly ground black pepper, to taste
- 3 jalapeños, stemmed, seeded and finely choppedserrano peppers1:1vegetarian
more heat
- 5 garlic cloves, thinly sliced
- 1 bay leaf
- 2 teaspoons dried mint
- 1 teaspoon ground cumin
- 1 teaspoon honey
- ½ cup flat-leaf parsley, finely chopped
- ½ cup cilantro, finely chopped
- 4 large eggs
- ⅓ cup Cotija cheese
- 1 teaspoon Aleppo pepperpaprika1:1vegetarian
less heat, different flavor profile
- warm pitas, for serving
Instructions
- 1
Adjust oven rack to upper position and turn on broiler
- 2
Add tomatillos skin-side up to medium heavy-bottomed or cast-iron skillet and broil until blistered
- 3
Transfer tomatillos to bowl and let cool
- 4
Remove and discard skins, squeeze out juice and reserve flesh
- 5
Crush tomatillos by hand and set aside
- 6
Increase oven to 375°F
- 7
Wipe out skillet, add olive oil and place over medium heat
- 8
Add onions when oil is warm, season with salt and sauté until soft and translucent
- 9
Add jalapeños and cook, stirring often until soft but not brown
- 10
Stir in garlic and cook
- 11
Add bay leaf, mint and cumin, and cook until fragrant
- 12
Stir in reserved tomatillos and honey, season with salt and pepper
- 13
Let mixture simmer until it slightly thickens
- 14
Taste and adjust seasoning if needed
- 15
Add parsley and cilantro, stir to incorporate
- 16
Cook until mixture has thickened but is still loose
- 17
Crack eggs into tomatillo mixture
- 18
Season eggs with salt
- 19
Transfer skillet to oven and bake until whites are set but yolks are still runny
- 20
Remove from heat, top with Cotija cheese and Aleppo pepper
- 21
Serve with warm pita bread
Tips
Char the tomatillos well for deeper flavor - the blistered skins should be dark in spots before removing.
Make wells in the sauce before cracking eggs to help them stay in place and cook evenly.
Check egg doneness by gently jiggling the pan - whites should be set while yolks remain soft.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently on stovetop, adding splash of water if needed.
Prepare tomatillo base up to 1 day ahead. Store covered in refrigerator, then reheat and add eggs when ready to serve.
Serve immediately while eggs are warm and yolks are runny. Provide spoons and warm pita for scooping.
Common Mistakes
Don't skip charring the tomatillos to avoid bland flavor.
Avoid overcooking eggs to prevent rubbery whites and firm yolks.
Don't let the sauce get too thick before adding eggs or they won't nestle properly.
Substitutions
slightly less tart flavor
more heat
FAQ
Can I make this without eggs?
Yes, the tomatillo base makes an excellent sauce for grilled meats, fish, or vegetables. You can also add white beans for protein.
What if I can't find Aleppo pepper?
Substitute with a mix of paprika and cayenne pepper, or use red pepper flakes. Start with less and adjust to taste.
How long will the leftovers keep?
Store covered in refrigerator up to 3 days. The eggs will be fully cooked when reheated, but the flavors remain delicious.