One Pan Tomatillo Shakshuka with Garlic Bread

By request, my recipe for green tomatillo shakshuka. This can be made vegan without cheese or eggs and is still just as comforting and delicious. Forgive the horrific picture, I wasn't expecting to be featuring this one, yet so it's just a photo from when I was about to sit down and eat it.

One Pan Tomatillo Shakshuka with Garlic Bread

Makes enough to fill a 12 inch sautee pan

5 pounds tomatillos, cleaned and halved

1 bell pepper, halved

1 poblano pepper, seeds removed, halved

1 jalapeno pepper, seeds removed, halved

1 small yellow or white onion, thinly sliced

2 cloves garlic, thinly sliced

1/2 teaspoon cumin

salt and pepper to taste

Olive oil

6 large eggs

4 ounces feta cheese

Toppings such as cilantro, green onionm, manzanilla olives, diced avocado, artichoke hearts, capers, etc

Preheat oven to 375 degrees and line a sheet pan with foil.

Place tomatillos, bell pepper, poblano pepper and jalapeno skin side up on the foil lined sheet, drizzle with olive oil and rub the skins til coated. Place the pan in the oven for 15-20 minutes or until the skins are lightly chard and the tomatoes and peppers are fork tender. Drop oven temperature to 350.

Remove pan from oven and immediately put tomatillos, peppers and all the juices that ran out into a blender. Be super careful as they will be very hot. Puree tomatillos and peppers in the blender until smooth. If you prefer a little texture, feel free to leave it slightly chunky. I like a little somewhere in between.

Grab a large sautee pan (make sure it can go directly into the oven, a cast iron works great here) and heat approximately 1 tablespoon of olive oil over medium-high heat. Sautee onions until translucent and soft. Add garlic and sautee for 2-3 minutes, until fragrant. Pour tomatillo mixture into the pan, add cumin, season with salt and pepper to taste and mix to combine. Allow it to come to a boil, then reduce heat to low and simmer for 10 minutes to allow the mixture to thicken slightly.

Once the mixture has thickened, crack 6 eggs on top, making sure to pull the whites into the center of the pan with the shells so that they dont run over the sides of your pan. You can top with cheese here or when it comes out of the oven, your call texture wise.

Place in the oven for 8-10 minutes for a runny yolk. If you dont want your eggs runny, you can continue to cook a bit longer. Remove from the oven carefully!! The mixture will be bubbling and the handle will be hot. I like to place the pan on a towel or pan holder directly on the table and dig in topped with feta cheese. Serve with crusty garlic bread and sides such as cilantro, diced avocado, capers, artichoke hearts, whatever you have in the fridge!

Now lets talk GARLIC BREAD. I am obsessed with my method of making garlic bread. It's consistent, delicious, comforting and makes the house smell incredible.

Half of a french baguette

4 ounces butter, if using salted, omit salt in recipe (vegan butter works great here)

2 tablspoons miced garlic, fresh or jarred

pinch of salt and pepper

1/4 teaspoon red pepper flakes

Flakey sea salt (I prefer Maldon)

Your oven will already be at 350 so keep it there. I would start this recipe while your tomatillo shakshuka is simmering before hitting the oven, but it can easily be prepped before.

Slice your baguette into 1/2 inch slices on a bias so you have toast points.

In a small saucepan, melt butter with garlic, salt, pepper and red pepper flakes. Once melted and combined, carefully dip one side of the bread into the mixture. Be careful! It can drip and will be very hot. Place garlic butter side up on a sheet pan. Once you've done this with all of your slices, place in the oven for 10 - 15 minutes or until lightly golden brown. Don't take it too far, the bread crisps up more once it's out of the oven. Top with Maldon salt, let cool and serve with, honestly, literally anything.