This story is mostly remembered because of the contrast between the negative beginning of our experience and the positive ending afterward. When I say positive, I mean the wonderful tomatillo shakshuka I managed to get from the restaurant owner.
It was a glorious, sunny morning in Paris. My girlfriend and I had the pleasure of dining on an exquisite tomatillo shakshuka at a charming Tunisian restaurant. First and foremost, the tantalizing flavors were truly remarkable. Secondly, the atmosphere was warm, inviting, and comforting. We were on vacation and it was the perfect start to our day.
While savoring our meal, we suddenly heard a commotion coming from the other side of the restaurant. As we glanced over, we noticed one of the customers had unintentionally caused a commotion. He spilled his beverage onto another customer. As a result, the incident became heated very rapidly as both customers started to quarrel, and the staff rushed in an attempt to defuse the situation.
Despite my annoyance, the tomatillo shakshuka kept me from leaving this restaurant as I could not deny my craving for this delicious meal. I knew it was a long shot, but before leaving I had to give it my all to get the recipe from the owner.
Finally, I spoke to the owner once the customers had gone. I enquired him about his tomatillo shakshuka recipe and if he would generously share it. To my surprise, he agreed. I was extremely happy and couldn’t wait to try making it at home.
Tomatillo shakshuka is a delicious and flavorful dish made with tomatillos, eggs, and spices. The ingredients include tomatillos, onion, jalapeños, garlic, bay leaf, mint, cumin, honey, parsley, cilantro, Cotija cheese, and Aleppo pepper. The tomatillos are halved and sautéed with onions and spices until they are soft and flavorful. The eggs are then added to the mixture and cooked until set. Finally, the dish is topped with Cotija cheese and Aleppo pepper and served with warm pitas or fresh bread. This dish is perfect for a hearty and satisfying breakfast or brunch.
The owner explained that the dish was a customary Tunisian breakfast recipe. Tunisians usually prepare tomatillo shakshuka with eggs and vegetables such as tomatoes and peppers. The dish is often enjoyed in the early morning hours to provide sustenance for the day ahead. He provided some helpful advice for creating the ideal tomatillo shakshuka. Moreover, he emphasized the significance of utilizing fresh ingredients and cooking them slowly over a low flame.
We were also able to observe the owner as he prepared the dish, demonstrating how to sauté some onions and peppers with an assortment of spices. Then, he added in tomatillos and eggs, allowing it to gently simmer until the ingredients had melded together into a flavorful concoction. We knew making the unique and delicious flavors at home was a must-try! The uniqueness and scrumptiousness of the flavors had us hooked.
Tomatillo shakshuka is a versatile dish that complements lots of other types of foods. Here are some examples:
Warm pitas or fresh bread: This dish is traditionally served with bread for dipping, and pita or other soft, chewy bread are great choices.
Avocado: Some sliced avocado on the side adds a creamy, cool contrast to the warm, spicy shakshuka.
Cilantro and parsley: Fresh herbs like cilantro and parsley are already in the dish, but adding a little extra on top as a garnish adds a pop of color and flavor.
Yogurt or sour cream: A dollop of yogurt or sour cream on top helps to balance out the heat of the jalapeños and adds a creamy texture.
Sliced radishes: Radishes add a bit of crunch and freshness to the dish, and their peppery flavor complements the other flavors in the shakshuka.
Grilled corn: Some grilled or roasted corn on the cob makes a great side dish alongside the tomatillo shakshuka. The sweetness of the corn is a nice counterpoint to the spicy, tangy flavors in the dish.
Rice or couscous: If you want to make the shakshuka a heartier meal, serving it over some cooked rice or couscous is a great option.
Green salad: A simple green salad with a lemony vinaigrette is a refreshing side dish to balance out the rich, savory flavors in the shakshuka.
There are many options for serving tomatillo shakshuka, so feel free to get creative and experiment with different combinations of flavors and textures!
The owner’s kindness overwhelmed me with gratitude. I thanked him profusely and promised to make the dish as soon as we were back in our own kitchen. Moreover, he even went so far as to provide us with a small container of the unique spices they had used, so that we could recreate it exactly as they served it.
So let’s get down to the tomatillo shakshuka recipe:
Ingredients:
- 2 lbs of tomatillos, husked and cut in half
- 1 tablespoon of olive oil
- 1 medium yellow onion, halved and chopped
- Salt and black pepper to taste
- 3 jalapeños, stemmed, seeded, and finely chopped
- 5 cloves of garlic, thinly sliced
- 1 bay leaf
- 2 teaspoons of dried mint
- 1 teaspoon of ground cumin
- 1 teaspoon of honey
- 1/2 cup of finely chopped flat-leaf parsley
- 1/2 cup of finely chopped cilantro
- 4 large eggs
- 1/3 cup of Cotija cheese
- 1 teaspoon of Aleppo pepper
- Warm pitas or fresh bread for serving
How to make tomatillo shakshuka?
- Preheat the broiler and adjust the oven rack to the upper position.
- In a medium skillet, add tomatillos skin-side up and broil until blistered, 5-7 minutes. Remove from skillet and let cool. Peel and discard skins, reserving the flesh. Crush tomatillos and set them aside.
- Increase oven temperature to 375°. Wipe out the skillet and add olive oil. Heat over medium heat.
- Sauté onions until they are soft and translucent, which should take around 6 minutes. Cook the jalapeños until they are soft, taking 4-6 minutes to complete. Stir in garlic and cook for 2 minutes. Add bay leaf, mint, and cumin, and cook for 1 more minute.
- Stir in reserved tomatillos, honey, and season with salt and pepper. Simmer until thickened, 5 minutes. Taste and adjust seasoning if needed. Add parsley and cilantro, and cook until thickened but loose, 6-8 minutes.
- Crack eggs into the mixture, season with salt, and transfer skillet to oven. Bake until whites are set but yolks are runny, 8-10 minutes.
- Remove from oven, top with Cotija cheese and Aleppo pepper, and serve with warm pita bread for dipping.
Tomatillo shakshuka is a perfect breakfast or dinner for the whole family. Hence, try it at home and it won’t disappoint you. Happy cooking!
