Back to RecipesShakshuka Verde
A vibrant green twist on the classic — eggs poached in a spiced tomatillo and poblano sauce with spinach, feta, and fresh herbs. Bright, tangy, and just as satisfying as the original.
Total Time
30 min
Servings
4
Cuisine
Middle Eastern
Rating
No reviews yet
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 6 large eggs
- 400g tomatillos, husked and quartered
- 2 poblano peppers, diced
- 1 jalapeño, minced
- 1 onion, diced
- 3 garlic cloves
- 2 cups baby spinach
- 100g feta cheese
- Fresh cilantro
- 1 tsp cumin
- Salt
Instructions
- 1
Sauté onion and peppers until soft. Add garlic and cumin, cook 1 minute.
- 2
Add tomatillos and cook until they break down, 8-10 minutes. Season.
- 3
Add spinach and stir until wilted.
- 4
Make 6 wells. Crack eggs into wells.
- 5
Cover and cook until whites are set, 8-10 minutes.
- 6
Top with feta and cilantro. Serve with warm pita.
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