Shakshuka
2 pounds tomatillos, paper-like skin discarded, tomatillos rinsed and dried well
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2 pounds red tomatoes, cut in halves, cored
1 pound yellow onions, cut into halves
2 jalapeños
4 garlic cloves
2 tablespoons canola oil or other neutral oil
eggs
For serving
crumbled queso fresco
1 bunch cilantro, roughly chopped
soft corn tortillas for serving
Preheat your oven to 450˚F.
Line two, rimmed-baking sheets with parchment paper. Arrange the tomatillos, red tomatoes, yellow onions, jalapenos and garlic gloves on the baking sheets. Roast the vegetables until charred on the outside. Allow to cool. Remove the seeds and the veins of the jalapenos if you don’t want it too spicy. Working in batches if necessary, puree the roasted vegetables until smooth.
Lower your oven temperature to 375˚F.
In an oven safe or cast-iron skillet, heat the oil over medium-high heat. Carefully add your salsa into the hot oil pouring away from you. The hot mixture will splatter. Cook the mixture, stirring occasionally for 3-5 minutes to toast everything and slightly reduce the salsa. Season well with salt and pepper. Use a spoon to make indentions or wells in your tomato salsa, cracking an egg into each indention. Transfer the pan to the oven and cook until the eggs are just set, about 5-7 minutes. Sprinkle with queso fresco and chopped cilantro before serving. Serve warm with tortillas on the side.