Shakshuka Yeruka

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: dice the onion, finely chop the jalapeno, mince the garlic, chop the tomatillos, roughly chop the spinach, crumble the goat cheese, and chop the cilantro. This keeps the cooking fast and prevents the garlic from overcooking later.

   120 g onion, finely diced1 small (15 g) jalapeno, finely chopped3 cloves (9 g) garlic, minced250 g tomatillos, husked and chopped120 g spinach, roughly chopped50 g goat cheese, crumbled15 g cilantro, roughly chopped
2. 2

   Heat a medium skillet or saute pan over medium heat. Add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent without browning.

   20 ml olive oil120 g onion, finely diced
3. 3

   Add the jalapeno and garlic, and cook for 30-60 seconds until fragrant. Stir constantly here so the garlic does not scorch, which would make the sauce bitter.

   1 small (15 g) jalapeno, finely chopped3 cloves (9 g) garlic, minced
4. 4

   Add the tomatillos, cumin, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the tomatillos soften and begin to break down into a chunky sauce. If the pan looks dry, add a small splash of water.

   250 g tomatillos, husked and chopped1 tsp (2 g) ground cumin1 tsp (5 g) salt1/4 tsp (1 g) black pepper
5. 5

   Add the spinach in handfuls and stir until just wilted, about 1-2 minutes. The mixture should be moist and spoonable, not watery; cook 1 minute more if excess liquid remains.

   120 g spinach, roughly chopped
6. 6

   Make 4 small wells in the green sauce and crack an egg into each one. Reduce the heat to low, cover the pan, and cook for 4-6 minutes, until the whites are set but the yolks are still soft, or longer if you prefer firmer eggs.

   4 large eggs
7. 7

   Turn off the heat and scatter the goat cheese over the top. Let the shakshuka rest uncovered for 2 minutes so the eggs finish gently and the cheese softens slightly from the residual heat.

   50 g goat cheese, crumbled
8. 8

   Finish with chopped cilantro and serve straight from the pan while hot.

   15 g cilantro, roughly chopped

Origin & History

Shakshuka is widely eaten in Israel, though its roots trace back to North Africa, where eggs are poached in a spiced vegetable sauce. Green versions such as this one are a modern regional variation, using leafy greens, herbs, and tangy vegetables instead of the classic red tomato-pepper base.