Time: 40 min.
Complexity: easily
Servings: 4

This shakshuka uses traditional Mexican ingredients like tomatillos, spicy jalapeños, and sweet poblano peppers to create a thick, vibrant green sauce topped with scrambled eggs, perfect for breakfast.

Ingredients:

• 450 g tomatillos, peeled, washed and white pith removed
• 1 jalapeño pepper, stem removed
• Half a small bunch of cilantro (remove and set aside the stems, chop the leaves)
• 8 cups tortilla chips (about 170 g)
• 2 tablespoons extra-virgin olive oil
• 1 finely chopped onion
• 1 large poblano chili pepper, seeded and finely chopped
• 200 g spinach, standard
• 8 large eggs
• 1/4 cup sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground cherries, jalapeno pepper, cilantro, tortilla chips, corn chips, onions, poblano pepper, spinach, eggs, sour cream

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Preparation:

Step 1
• Bring a medium saucepan of water to a boil. Add the tomatillos and jalapeños and cook until softened, about 10 minutes. Using a slotted spoon, transfer to a blender; add the cilantro stems, 1 1/2 cups of tortilla chips, a generous pinch each of salt and black pepper, and 1/2 cup of water. Blend until smooth.
Step 2
• Meanwhile, heat the olive oil in a large oven-safe nonstick skillet over medium-high heat. Add the onion, poblano radish, and a pinch of salt and black pepper; cook, stirring occasionally, until the vegetables are lightly browned, 6 to 7 minutes. Gradually add the spinach, stirring until wilted before adding more; cook until all the spinach is wilted, then season with salt and pepper to taste. Pour the sauce from the blender into the skillet and stir until smooth. Reduce the heat to maintain a gentle simmer.
Step 3
• Preheat the oven to broil. Crack each egg, one at a time, into a small bowl, make a well in the sauce, and add the egg to the well. Run the edge of a silicone spatula over the egg whites (do not break the yolks). Season with salt and pepper and cook until the egg whites begin to set, 12 minutes. Transfer the skillet to the broiler and broil until the whites are set, 1 to 2 minutes.
Step 4
• Meanwhile, dilute the sour cream with 1–2 tablespoons of water; season with salt and pepper to taste. Drizzle the eggs with sour cream and sprinkle with cilantro leaves. Serve with the remaining tortilla chips.

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