Summer Shakshuka

Summer shakshuka.

Think of this as a traditional shakshuka with a huevos rancheros twist: You could just as easily eat this for breakfast as for lunch or dinner. Plus, it’s bright and gorgeous, so perfect for a crowd.

Summer Shakshuka

Serves | 4 |

  • 1 fresh poblano chile, halved
  • 1 fresh serrano chile, halved
  • 2 lbs tomatillos, husks removed, rinsed and cored
  • 4 Tbsp olive oil, divided
  • 1 bunch lacinato kale, thick stems removed
  • ¾ cup finely diced yellow onion
  • 4 cloves garlic, minced
  • 1 bunch fresh cilantro, roughly chopped and divided
  • 1½ tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 tsp kosher salt, plus more to taste
  • 8 room-temperature eggs
  • 3 ears fresh corn, husked and kernels removed and reserved
  • 3 oz queso fresco (to serve)
  • ¾ cup salsa macha (to serve)
  • 1 loaf ciabatta, sliced (to serve)
  • 2 limes, sliced into wheels or wedges (to serve)

| Preparation | Preheat broiler. Remove stem and seeds from chiles and toss in large bowl with tomatillos and 1 tablespoon olive oil. Lay chiles and tomatillos skin-side up on a lipped sheet pan. Broil for 8 to 10 minutes until roasted; remove and transfer to the bowl of a blender. Add kale and blend until smooth. Preheat oven to 350°F.

Set a 12-inch cast-iron skillet over medium heat; add 2 tablespoons olive oil. Add onion and cook for 5 minutes, stirring occasionally; add garlic, ½ cup cilantro, cumin, Mexican oregano and salt and cook 1 minute more. Pour in tomatillo mixture and bring to a simmer; cook for 15 minutes, stirring frequently, until sauce has heated through. Crack eggs gently into sauce, spacing them evenly throughout the pan; carefully transfer skillet to oven and cook until whites have just set, 20 to 25 minutes. While eggs are cooking, heat remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and cook until deep golden and caramelized. Set aside.

| To Serve | Crumble queso fresco all over shakshuka; top with caramelized corn and remaining cilantro. Drizzle with salsa macha and serve alongside bread with lime wheels or wedges and remaining salsa macha on the side.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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