Tomatillo and Pepper Shakshuka with Goat Cheese

Traditional shakshuka gets a vibrant green remake in this tomatillo-based recipe featuring tangy goat cheese and fresh cilantro. Perfect for breakfast, brunch or a simple dinner, poached eggs are cooked gently in a simmering tomatillo sauce flavored with 4 types of peppers, a dash of cumin and savory garlic. Serve at the table in the same colorful brasier that it’s cooked in so the enameled cast iron pan keeps the dish warm without overcooking the eggs. And don’t forget the crusty bread or toasted tortillas – you’ll want to soak up every bit of the flavorful sauce.

Olive oil

1 white onion, diced

3 cloves garlic, minced

1 jalapeno pepper, diced

1 poblano pepper, diced

1 green pepper, diced

Salt

1 pound tomatillos, peeled and quartered

1/4 cup minced green chiles

1/2 teaspoon ground cumin

1/2 cup chicken or vegetable stock

6 large eggs

Freshly ground black pepper

2 ounces goat cheese, crumbled

1/4 cup chopped cilantro

Tortillas or toasted bread

Set a wide brasier over medium heat, and add enough olive oil to lightly coat the bottom of the pan.  Add the onion, garlic, jalapeno, poblano and green pepper to the pan and season with a pinch of salt. Sauté until vegetables are softened and caramelized, about 10 minutes.  Add the tomatillos and cook until broken down and softened, about 15 minutes longer. Add the green chiles and cumin, and stir to combine.

Transfer the pepper mixture to a food processor or blender and pulse to roughly chop, then pour back into the same pan. Add the stock, and stir to combine – sauce will be thick. Season to taste with salt and pepper, and bring the sauce to a simmer over medium heat.

Use a spoon to create 6 wells in the sauce. Carefully crack the eggs into the wells. Season the eggs with a pinch of salt and pepper. Cover with the lid and simmer until the egg whites are set, about 5-8 minutes.

Remove the lid and top the eggs with the crumbled goat cheese and chopped cilantro. Serve immediately alongside tortillas or toasted bread.