Why I'm Making Paleo Green Tomatillo Shakshuka All Summer Long (Gluten-Free, Dairy-Free, Whole30)

tomatillos

🥗Healthier: green bell peppers

💰Cheaper: canned tomatillos

Canned tomatillos are more affordable and still provide a similar tangy flavor.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a protein-rich alternative for a plant-based option.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: mashed peas

Mashed peas can mimic creaminess at a lower cost.

Slice 2 poblano peppers in half, remove seeds and ribs, and place them skin side down on a baking sheet.

Brush the poblano peppers with a little bit of olive oil and a pinch of salt, then roast for about 15 minutes.

Once the poblano peppers are cool enough to handle, peel the skins and dice them into small pieces.

Husk and quarter the tomatillos, then coat them with olive oil and a generous pinch of salt.

Roast the tomatillos until they're caramelized and juicy, then blend in a food processor, leaving some texture.

Heat a splash of olive oil in a skillet and sauté diced onion until translucent.

Add minced garlic and cook for about a minute more.

Stir in chopped spinach and cook until wilted but still bright green.

Add the diced poblano peppers, sprinkle in cumin and coriander, and pour in the tomatillo puree.

Lower the heat and simmer for about 5 minutes.

Make small wells in the sauce and crack in 4 to 6 eggs, adding a generous pinch of salt to each egg.

Cover and cook until the egg whites are set and the yolks are still runny.

Top with fresh chopped cilantro and sliced jalapenos.

Serve with a scoop of tomatillo sauce over sliced avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens