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Shakshuka Verde with Tomatillos

Eggs poached directly in a charred, tangy tomatillo salsa verde with spinach, queso fresco, and avocado, served straight from the skillet.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Calories: 300
Ingredients Method

Ingredients
  

  • For the Salsa Verde Base
  • 1 lb tomatillos husked and rinsed
  • 1 jalapeño halved (seeded for less heat)
  • 1/2 white onion quartered
  • 3 garlic cloves unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt plus more to taste
  • 1/2 cup vegetable or chicken stock divided
  • 1/2 cup packed cilantro leaves
  • Juice of 1 lime
  • To Finish
  • 6 large eggs
  • 1 cup baby spinach roughly chopped
  • 1/2 cup crumbled queso fresco or feta
  • 1 avocado sliced
  • Extra cilantro for garnish
  • Warm corn tortillas for serving

Method
 

  1. Preheat the broiler. Arrange the tomatillos, jalapeño, onion, and garlic on a sheet pan and broil for 8 to 10 minutes, turning once, until blistered and charred in spots.
  2. Let everything cool slightly, then peel the garlic. Transfer to a blender with the cilantro, lime juice, and 1/4 cup of the stock. Blend until mostly smooth.
  3. Heat the olive oil in a large, deep skillet over medium heat. Pour in the blended salsa carefully, then stir in the cumin, salt, and remaining stock.
  4. Simmer uncovered for 10 to 12 minutes, until the sauce thickens and deepens to a solid, dark green.
  5. Stir in the spinach and cook for about 1 minute, just until wilted.
  6. Use the back of a spoon to make 6 small wells in the sauce, spaced apart. Crack an egg into each well.
  7. Cover the skillet, reduce heat to low, and cook for 6 to 8 minutes, until whites are set but yolks still jiggle when the pan is shaken gently.
  8. Remove from heat and top with queso fresco, avocado, and extra cilantro. Serve with warm tortillas.