Gluten Free Green Shakshuka Recipe
I am not really sure how far from the original one can take a recipe and still call it by the same name. I may be pushing the limits here.
Shakshuka (pronounced like shack-shoe-ka) is a Middle Eastern dish of eggs poached in a warm sauce of tomatoes, peppers, and onions, and often seasoned with cumin. There is a yellow version made with yellow tomatoes, and green variations of shakshuka made either with greens such as spinach or kale, tomatillos, or a combination of both. And I recently received a press release about a food truck that serves shakshuka with hummus.
My Gluten Free Green Shakshuka Recipe is a green version with both tomatillos and either kale or spinach, plus some cilantro and jalapeño to complement the tomatillos – a little Mexican twist on a Middle Eastern dish. I also added in some garbanzo beans for extra fiber, texture, and flavor. The sauce simmers a bit, then cage-free pastured eggs get snuggled in and gently cooked. The whole thing gets a sprinkle of feta or cotija cheese.
Serve some tortillas or socca seasoned with garlic powder and cumin (see recipe here) on the side and this dish is economical, easy, and great for breakfast, lunch, or dinner.
I think I can still call this dish shakshuka. I hope so, because it makes me feel cool to say it.
- 8 tomatillos papery husks removed and chopped
- 2 cups kale or spinach leaves coarsely chopped
- 1 bunch cilantro coarsely chopped
- 1 jalapeño pepper seeds removed and chopped
- 1 tablespoon olive oil
- 1 small white or yellow onion diced
- 2 cloves garlic minced
- 1 15-ounce can garbanzo beans rinsed and drained
- 1 teaspoon ground cumin
- Kosher or fine sea salt
- Freshly ground black pepper
- 6 large cage-free pastured eggs
- ¼ cup crumbled feta or cotija cheese omit for dairy free
Place the tomatillos, kale or spinach, cilantro, and jalapeño in a blender or food processor and puree.
In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Add the garbanzo beans and cumin and cook for about 5 minutes, smashing the beans lightly with a potato masher or the back of a spoon – you want to keep some texture.
Add the tomatillo mixture to the skillet, bring to a gentle boil, lower the heat and simmer, uncovered, stirring occasionally, until the mixture thickens and the liquid has evaporated, about 25 minutes. Taste the mixture and season to taste with salt and pepper.
Make 6 divots in the mixture with the back of a spoon. Crack the eggs into the divots, sprinkle with a little salt and pepper, cover the skillet and cook until the whites are set, about 6 minutes.
Remove from heat, sprinkle with cheese, if using, and serve.
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