Tomatillo and Pepper Shakshuka with Goat Cheese
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Recipe Notes
Give your morning routine a fresh twist with this tomatillo and pepper shakshuka with goat cheese recipe. We’ve swapped red tomatoes for tangy tomatillos and a colorful blend of four peppers to create a zesty, warm base for perfectly poached eggs. Topped with creamy goat cheese and cilantro, it’s a beautiful meal for any time of day. Best of all, you can bring your enameled cast iron braiser straight to the table—it looks stunning and keeps everything warm while you dip your favorite crusty bread or toasted tortillas into the flavorful sauce. It is simple, satisfying, and made for sharing with those you love.
Ingredients
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Olive oil
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1 white onion, diced
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3 cloves garlic, minced
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1 jalapeno pepper, diced
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1 poblano pepper, diced
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1 green pepper, diced
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Salt
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1 pound tomatillos, peeled and quartered
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1/4 cup minced green chiles
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1/2 teaspoon ground cumin
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1/2 cup chicken or vegetable stock
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6 large eggs
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Freshly ground black pepper
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2 ounces goat cheese, crumbled
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1/4 cup chopped cilantro
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Tortillas or toasted bread
Instructions
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Set a wide brasier over medium heat, and add enough olive oil to lightly coat the bottom of the pan. Add the onion, garlic, jalapeno, poblano and green pepper to the pan and season with a pinch of salt. Sauté until vegetables are softened and caramelized, about 10 minutes. Add the tomatillos and cook until broken down and softened, about 15 minutes longer. Add the green chiles and cumin, and stir to combine.
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Transfer the pepper mixture to a food processor or blender and pulse to roughly chop, then pour back into the same pan. Add the stock, and stir to combine – sauce will be thick. Season to taste with salt and pepper, and bring the sauce to a simmer over medium heat.
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Use a spoon to create 6 wells in the sauce. Carefully crack the eggs into the wells. Season the eggs with a pinch of salt and pepper. Cover with the lid and simmer until the egg whites are set, about 5-8 minutes.
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Remove the lid and top the eggs with the crumbled goat cheese and chopped cilantro. Serve immediately alongside tortillas or toasted bread.