Shakshouka is a Middle Eastern dish of slow-cooked eggs in a “mixture”, as Arabic slang would have it. Traditionally, the dish is made with a tomato and chili base. The stars are always the fresh eggs. This playful twist on the beloved classic uses green tomatoes, allowing cooks to elevate their eggs from regular breakfast food to something special.
3-4 medium green tomatoes (or one can of tomatillos), cored and quartered
4 -5 cups baby spinach, loosely packed
¼ cup heavy cream
1 tbsp lemon juice (none if using tomatillos)
1 tsp salt (1/2 tsp if using tomatillos)
1 tsp pepper or chili flakes
8 large eggs
4 individual shallow baking dishes or ramekins
Preheat oven to 325F. In a Cuisinart or kitchen blender, pulse the green tomatoes and spinach until pureed but still slightly chunky. Add in remaining ingredients and pulse just until blended. Adjust seasonings. Divide the green mixture evenly among the ramekins, then gently deposit 2 eggs into each dish, nestling them into the sauce.
Bake slowly for 15-20 minutes depending on how well done you like your eggs. Serve sprinkled with cheese or fresh greens and a good slab of freshly toasted bread.