1 large Spanish onion
6 garlic cloves
2 tbsp olive oil
1 ½ tsp kosher salt
1 ½ lb tomatillos
1 green bell pepper
1 jalapeño chili
1⁄2 cup packed fresh cilantro leaves
1 tsp ground coriander
1 tsp ground cumin
1 to 3 tbsp hot sauce, if you like it spicy!
1 to 2 eggs, per person
Chopped fresh parsley, for garnish
Toasted challah or French brioche, for serving
1. Preheat the oven to 300°F.
2. Peel and quarter the onion and place with the garlic cloves in a small baking dish. Drizzle with the olive oil and ½ tsp of the salt. Cover with aluminum foil and bake for 30 minutes, or until very soft when pierced with a knife. (The onion and garlic can be prepared ahead of time.)
3. In a large bowl, soak the tomatillos in warm water to peel off the outer husk, then cut in half. Cut the stem from the bell pepper, discard the seeds, and cut into quarters. Also cut the stem from the jalapeño, discard the seeds, and quarter.
4. Place the peeled tomatillos, bell pepper, jalapeño, and cilantro leaves in a food processor with the roasted onion and garlic. Process until very smooth; it will have a salsa-like consistency.
5. Transfer to a medium saucepan. Add the coriander, cumin, and remaining 1 tsp salt. Bring to a simmer over medium-high heat and cook for 2 to 3 minutes, or until the tomatillo sauce is heated through. Be careful not to cook too long or your sauce will discolor and the taste will change. Add 1 tbsp of hot sauce at a time until you’ve hit your desired spice level.
6. To assemble the shakshuka: Oil a cast-iron pan and set it over low heat. Crack the desired number of eggs into the pan and cover. Allow the eggs to cook sunny-side up until the whites are fully cooked but the yolks remain soft (you can of course cook the yolks through if that is your preference).
7. Once the eggs are cooked, liberally spoon the shakshuka sauce on top of the eggs and garnish with chopped parsley. Serve with toasted challah or French brioche. Photo: Courtesy of Henry Hargreaves and Mikey Pozarik.