Roasted Tomatillo & Poblano Shakshuka | The Jewish Week | Food & Wine

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Roasted Tomatillo & Poblano Shakshuka

Green eggs, hold the ham
Roasted Tomatillo & Poblano Shakshuka

Shakshuka. Via Vimeo/CC

Makes 3-4 servings

45 min

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My friend calls this dish of poached eggs in a spicy tomato sauce the BEST BRUNCH DISH ON EARTH, and I can’t argue with her. I love her use of tomatillos instead of tomatoes, perfect for sopping up with hunks of warm pita. 

Recipe reprinted with permission from Danielle Oren.



1 large poblano pepper

8 medium tomatillos, husks removed

3 cloves garlic

½ cup (12 g) cilantro

1 ½ tbsp (23 ml) olive oil

½ tsp salt

¼ tsp cumin

2 long hot peppers

4 eggs


Chopped cilantro

Grilled pita

  1. Place a rack at the top of the oven and turn the broiler on to high.
  2. Line a baking sheet with tinfoil. Place the poblano on the baking sheet and broil for 13-15 minutes, turning it to get a good char all around the pepper. Transfer the pepper to a cutting board. Place the tomatillos on the baking sheet and place them under the broiler for 7-8 minutes, turning to get a good char on both the top and bottoms of the tomatillos.
  3. Transfer the tomatillos and any accumulated juices into a blender. Remove any stems from the poblano and discard it. Transfer the poblano to the blender along with the garlic and cilantro. Blend on high until pureed.
  4. Heat the olive oil a large skillet or sauté pan over medium-low heat. Add the tomatillo mixture into the pan the stir in the salt and cumin and bring it to a simmer. Lay the long hot peppers in the sauce and turn the heat down to low. Cover the skillet and simmer for 10 minutes, stirring occasionally.
  5. Turn the heat up to medium. Create, create dips ins the sauce and crack an egg into each one. If you can fit more than 4 eggs in your plan, please do, but try not to crowd the eggs. There should be sauce between the eggs to help them simmer properly. Immediately cover the pan and cook, undisturbed, for 2- 2 ½ minutes until the whites of the eggs have just set.
  6. Remove the pan from the heat. Garnish with za’atar and chopped cilantro and serve with pita.