Shakshuka Yeruka
Shakshuka Yeruka is a bright, savory skillet of eggs nestled in a tangy green sauce of tomatillos, spinach, onion, and herbs. Creamy goat cheese melts lightly over the top, balancing the gentle heat and fresh, zesty flavors.
Ingredients
Green shakshuka base
- 20 mlolive oil
- 120 gonion, finely diced
- 1 small (15 g)jalapeno, finely chopped
- 3 cloves (9 g)garlic, minced
- 250 gtomatillos, husked and chopped
- 120 gspinach, roughly chopped
- 1 tsp (2 g)ground cumin
- 1 tsp (5 g)salt
- 1/4 tsp (1 g)black pepper
Eggs and finish
- 4 largeeggs
- 50 ggoat cheese, crumbled
- 15 gcilantro, roughly chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 8
Finish with chopped cilantro and serve straight from the pan while hot.
Nutrition per serving
Notes
- •For a milder version, remove the jalapeno seeds and ribs before chopping.
- •If tomatillos are very tart, a small pinch of sugar can round out the flavor, though it is optional.
- •A lid is important for setting the egg whites quickly without overcooking the yolks.
- •Serve with warm pita, challah, or crusty bread if desired, but these are not included in the nutrition estimate.
Background
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.
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