Shakshuka-Style Greens and Eggs

Gluten-free Tomatillo, Greens, and Eggs

I’ve never been a huge fan of tomatoes, though I am trying (and finding them to be less, well, icky than I tell myself). But when I tried an Israeli shakshuka — a dish traditionally made with tomatoes and peppers — in a restaurant, I fell in love. It’s a breakfast dish, but I’d eat it any time of day or night.

One evening, I was playing with tomatillos and greens, considering a chile verde type dish. I didn’t have a plan, and I didn’t have any pork handy. I did have eggs, and it made sense to add the eggs to the dish. Voila! Later, I poked around the Internet for ideas to improve this dish; weirdly, what I found came out as a cross between one of my favorite ways to prepare greens and this final dish. The real difference is the tomatillo, which adds a lot of tanginess to the dish (and makes it a bit juicier than the greens alone).

Serve this to vegetarians and they will think you’re a genius. Serve it for brunch. For dinner. Take leftovers for lunch. You will thank yourself. I promise.

Shakshuka-Style Greens and Eggs

Gluten-free Tomatillo, Greens, and Eggs

By Kassia Krozser Published: January 4, 2016

  • Yield: 6 - 8 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

This gluten-free greens and eggs dish gets lots of flavor from tomatillos and peppers. it's a perfect vegetarian entree or a great side dish.



  1. Preheat oven to 400 degrees. On the stove, heat the olive oil in a large ovenproof skillet. Add the onion, and saute until softened and light golden brown, about 8 minutes.
  2. Add the garlic, cumin, and coriander. Saute until the spices are fragrant. Add the red pepper flakes and saute for 30 seconds.
  3. Add the tomatillos and jalapeno, and stir the mixture thoroughly. Begin adding handfuls of spinach and chard, cooking the batch down before adding more. If necessary, add a bit of water to the skillet. You want this mixture to be fairly dry without burning the ingredients.
  4. Once you have all the greens cooked down, taste and adjust the seasonings. Using the back of a large spoon or a ladle, make depressions in the spinach-tomatillo mixture to match the number of eggs you're using. Crack one egg into each divot.
  5. Place the skillet in the oven for about 10 - 15 minutes, until the egg whites are set and the yolks are the consistency you like. Remove and sprinkle with cheese if desired. Serve.

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6 thoughts on “Shakshuka-Style Greens and Eggs”

  1. my feeling is that the more greens and eggs, the better. i make this at least once a month, and it’s really customizable. i mix up spices and greens. and the eggs? i guess i could scramble them, but why?

  2. I love a baked egg for breakfast! Plus I’m always saying to the wife we need more greens. Will be making this really soon – it’s the kind of dish that makes you salivate as you watch it cooking in the oven!

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