Green Shakshouka
Servings
4Serving size
1 cup sauce with beans and 2 eggsThis recipe can easily be multiplied and the sauce keeps well.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (finely diced) |
| 1 clove Garlic, raw (minced) |
| 1 pepper Jalapeno pepper (finely minced) |
| 1 Medium Green bell peppers (diced) |
| 1 pound Tomatillos, raw (chopped) |
| 1/8 tsp. Cayenne pepper |
| 1 tsp. Ground coriander |
| 1 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1 tsp.. Honey |
| 1 cup Water |
| 1 cup Coriander (cilantro) leaves, raw |
| 8 large Egg(s) |
Instructions
Add the olive oil, then the onions.
Cook for about 5 minutes. Stir frequently.
Add the garlic, jalapeno, and green pepper.
Cook for about 2 minutes. Stir frequently.
Add the tomatillos, cayenne, coriander, cumin, salt, honey, and water.
Stir, and when the sauce just begins to boil, cover, reduce the heat, and simmer for one hour. Stir occasionally.
Remove the lid and add the cilantro.
Stir and simmer uncovered for about 45 minutes.
When ready to serve, preheat the oven to 375°F.
Divide the garbanzo beans between 4 shallow oven proof dishes.
Top the beans with the sauce.
Crack two eggs into each dish and place the dishes in the oven.
Cook for about 10 minutes, or to the desired doneness of the eggs.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In the last few years Middle Eastern restaurants have opened all across the country, and many of them serve Shakshouka. This is as Mediterranean as you can get in many ways. Lots of legumes, vegetables, nuts and seeds, high quality protein, and great quality oils.
Traditionally Shakshouka is made with tomatoes and is rich, sweet, umami, and a bit tart all at the same time. This version, made with tomatillos, green peppers, and cilantro, is very different. It has a fresh, bright flavor that is not as savory as the red version, but the eggs temper that brightness a bit. Serving this dish over chickpeas or cooked lentils makes this a complete meal.