Southwest Green Shakshuka with Hatch Chile Oil
Gather the ingredients you will need and pump up the green antioxidants in this one-pan dish. Healthy and satisfying with mild heat - eggs poach in flavorful sauce, then garnished. My favorite Brunch recipe!
Servings: 5 servings
Print Recipe
Pin Recipe
Ingredients
- 1/2 pound tomatillos about 6 large, husked, washed, cut 1/2" dice
- 4 tablespoons extra virgin olive oil divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon pure cane sugar
- 1 teaspoon jalapeño minced
- 2 teaspoons garlic peeled and minced
- 3/4 cup leeks (1/2 large leek) cleaned, sliced 1/2"
- 1 medium poblano pepper * blackened, peeled, chopped (see note*)
- 8 ounces fresh spinach about 7 1/2 cups, cleaned, sliced 1" thick
- 1 cup sugar snap peas strung, cut in half
- 5 whole Pasture Raised Eggs I use Whole Foods 365
Garnishes:
- 1/2 cup feta cheese crumbled
- 1/4 cup sliced scallion
- 2 tablespoons fresh parsley coarsley chopped (can use cilantro)
- 2 tablespoons fresh mint leaves
- 3 teaspoons Hatch Chili Oil (see recipe)
Instructions
For the Green Base:
- Add 2 tablespoons of evoo to a 14" skillet with a lid (I use a enameled cast iron.) Raise heat to medium, add diced tomatilllos and give a big stir. Cook, sautéing for 4 minutes until softened. Add seasonings: cumin, sea salt, sugar, jalapeño and garlic. Turn heat down to low and cook stirring for 3 minutes to blend the flavors.
- Add the sliced leeks, stir to wilt, then cover for 5 minutes; low heat. Uncover and add the chopped poblano chiles, stir to combine and cook 1 minute.
- Add remaining 2 tablespoons of evoo and all of the sliced fresh spinach. Raise heat to medium, stir to just wilt the spinach - about 3 minutes.Add the sugar snap peas with 2 tablespoons of water. Give a big stir, cover the pan until the peas are tender-crisp and bright gren, about 3 minutes.
Add the eggs to the green sauce:
- Remove the cover, make 5, 4" indentations to make room for the eggs. Crack each egg and add to each opening in the pan. Over medium-low heat - cover the pan and cook until the eggs are set - the whites are bright and the yolks have just set, 4 - 5 minutes.
Add garnishes and serve:
- Top with garnishes: feta cheese, scallions, parsley and mint. Top each egg with some Hatch Chile Oil. Sprinkle with some red hot pepper flakes (such as aleppo pepper) if desired and serve! Serve with crisp corn tortillas, flour tortillas or your favorite toast.
Notes
* Blacken the Poblano Chile over a hot flame unit blackened all over. Add to a paper bag and fold tight to steam. When cool enough to handle, scrape off the skins with the back of a knife, seed the pepper and coarsely chop.
5 light servings in this recipe ~ although 2 could easily polish off this entire dish!
This recipe may not be reproduced without the consent of its author Karen Sheer.
Nutrition Facts
Southwest Green Shakshuka with Hatch Chile Oil
Amount per Serving
Calories
215
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Cholesterol
17
mg
6
%
Sodium
445
mg
19
%
Potassium
535
mg
15
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
5180
IU
104
%
Vitamin C
56
mg
68
%
Calcium
156
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.