Green Shakshuka

1. Roast the Vegetables

Preheat your broiler. In a large bowl, combine the quartered tomatillos, diced green bell peppers, onion wedges, and peeled garlic cloves. Drizzle with ½ cup of olive oil and sprinkle with 2 teaspoons of salt. Toss to coat and spread on a sheet pan. Broil for about 30 minutes until vegetables are charred.

2. Prepare the Sauce

Once the vegetables are charred and cooled, finely chop the onion and mash the remaining vegetables. Combine in a bowl with the Schug to create the shakshuka base.

3. Cook the Eggs

In a large skillet, heat the remaining ¼ cup of olive oil over medium heat. Fry the eggs until the whites are set and yolks are runny, seasoning with a pinch of salt.

4. Combine and Cook

Pour the vegetable mixture into the skillet with the eggs and cook for 8 to 10 minutes. Ensure the eggs are nestled into the sauce without breaking the yolks.

5. Garnish and Serve

Sprinkle chopped cilantro leaves over the shakshuka and serve, ensuring each portion includes eggs and vegetables.