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
By 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.
Ingredients
- 1 tablespoon canola oil
- 1 large white onion thinly sliced
- 3 cloves garlic peeled and thinly sliced
- 1 - 2 teaspoons ground cumin or to taste
- 1 teaspoon ground coriander
- red pepper flakes to taste
- 1 cup water as needed
- salt and pepper to taste
- 1 pound baby spinach
- 1 pound Swiss chard cut into small pieces or ribbons
- 6 - 8 large eggs
- Cojita cheese for serving
Instructions
- 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.
- Add the garlic, cumin, and coriander. Saute until the spices are fragrant. Add the red pepper flakes and saute for 30 seconds.
- 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.
- 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.
- 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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