Low Carb Tomatillo Shakshuka
11.7g
Net Carbs
15.9g
Protein
17.4g
Fat
19.3g
Fiber
284
Calories
Cooking tip: Shakshuka is a delicious dish of poached eggs in a chunky vegetable sauce, commonly served for breakfast in parts of North Africa and the Middle East. In this iteration, tangy tomatillos along with poblano and serrano peppers add a spicy, southwestern twist that goes perfectly with tortillas. To prepare tomatillos, peel off the papery husk and rinse with warm water. Then core and roughly chop and you are ready to go!
Ingredients:
- 2 eas fresh poblano peppers FNDDS
- 1 ea fresh serrano peppers FNDDS
- 1 cup fresh scallions, tops & bulb, chopped USDA
- 1 tablespoon olive oil USDA
- 1 1/4 teaspoons fresh garlic FNDDS
- 1 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1/2 teaspoon ground coriander seed, 036800328211, organic Red Monkey
- 1/2 teaspoon table salt USDA
- 1 cup tap water FNDDS
- 6 cups fresh tomatillos, chopped USDA
- 4 lrgs raw egg USDA
- 1/2 cup feta cheese, crumbled USDA
- 8 tortillas zero net carb tortillas, original Mission
- 1/4 cup fresh cilantro, leaves USDA
Directions:
- Heat oven on high broil and line a baking sheet with foil. With the oven rack at the top of the oven, broil poblano and serrano peppers, flipping every 2 minutes, until blistered and charred, about 8 minutes total. Place peppers in a heat tolerant bowl and cover in plastic wrap to allow them to steam for 10 minutes. Once comfortable to touch, peel the peppers, remove the stem and seeds, and chop; set aside.
- In a 10-inch skillet over medium high heat, warm the oil. Add chopped scallions and sauté stirring frequently until whites are becoming translucent, about 3 minutes. Add chopped poblano and serrano peppers, minced or pressed garlic, cumin, coriander, and salt, mixing and sauteing until fragrant and evenly combined, about 2 minutes.
- Add cored and chopped ripe tomatillos and water to the skillet, increasing heat to medium high to bring to a simmer. Cook, stirring regularly, until tomatillos are completely broken down, reducing temperature as needed to prevent excessive splatters, about 12 minutes.
- Working with one egg at a time, crack into a bowl, then slide into the skillet to poach in the tomatillo sauce. Sprinkle eggs with salt and cook over medium to medium-high heat until the whites are set, about 12 minutes. Garnish with feta and roughly chopped cilantro and serve with warmed tortillas. One serving is ¾ cup tomatillo mixture with one egg, 2 tablespoons feta, one tablespoon cilantro, and two warmed zero net carb tortillas.
