We've experimented with shakshuka recipes over the years, and this one is a winner.
2 lb. tomatillos
1/2 cup fresh cilantro leaves
1 tsp ground cumin
4 garlic cloves, minced
1 jalapeno pepper, seeds and pith removed and chopped
1 poblano pepper, roughly chopped
1 yellow onion, chopped
1/3 cup chopped fresh parsley
6 eggs
1/2 cup cotija or other Mexican cheese
1/2 cup sour cream
Put tomatillos, onion and peppers on a sheet tray and broil in the oven for about 10 minutes until blistered and soft. Put in a blender or food processor and buzz up until smooth
Put the blended mixture in a saute pan along with garlic, herbs and spices and simmer for 15-20 minutes. Make indentations with a rounded spoon and crack eggs into the craters. Cover the pan and simmer for approximately 6 minutes until the whites are set and the yolks are still runny.
Serve with sour cream, cheese, fresh cilantro leaves and sprinkled latin spices as desired. Serve with warm pita or tortillas.
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