E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fire-Roasted Verde Shakshuka Lodge Cast Iron | August 15, 2024 Shakshuka comes in many forms, but the egg dish was originally made popular in North Africa and the Middle East. Our take on Shakshuka uses cumin and paprika like the traditional recipe, but swaps the typical red tomato sauce with a fire-roasted tomatillo sauce that’s packed with smoky flavor and spice. Once ready, we top it off with avocado and queso fresco, then serve right away with crusty bread. It makes a brunch or breakfast-for-dinner winner! Level Intermediate Prep Time 15 minutes Cook Time 1 hour Serves 2-4 Cook it With Our USA Enamel™ Skillet Ingredients 2 tablespoons olive oil 1 large onion, minced 1 green bell pepper, roasted 2 jalapenos, roasted 6 cloves garlic, minced 4 pounds tomatillos, rinsed and roasted or 1, 28 ounce can tomatillos 2 teaspoon cumin 2 teaspoon coriander 1 teaspoon smoked paprika 1 1/2 teaspoon salt 1 teaspoon pepper 1 cup vegetable broth ½ cup cilantro, chopped finely, divided ½ cup parsley, chopped finely, divided 4 eggs 1 avocado, sliced ½ cup queso fresco, crumbled Crusty bread for serving Directions Roast the tomatillos. Preheat your gas burner over medium high heat. Place the tomatillos directly on the burner grates, turning occasionally until they're charred evenly and softened, about 3 to 5 minutes. If you do not have a gas burner, slice the tomatillos in half and set on a rimmed baking sheet (parchment or aluminum foil will save you time cleaning up). Broil for 6 to 8 minutes just above the middle position in your oven. For both preparations, once roasted, place tomatillos in a resealable bag, then repeat the charring process with the bell peppers and jalapeño peppers. Remove the tomatillos and peppers form the bag and wipe away the charred skin with a paper towel and discard. Chop the tomatillos and pepper, then finely dice the jalapeños and remove the seeds (unless you like it spicy). Set aside. Preheat the enameled skillet over medium, 3 to 5 minutes. Add olive oil, onion, bell pepper, and jalapeños to the skillet and sauté, stirring occasionally until softened, about 5-7 minutes. Stir in garlic and cook 1 to 2 minutes more. Add roasted tomatillos, cumin, coriander, paprika, salt, and pepper, then cook for 8 to 10 minutes, stirring occasionally. Add vegetable broth and bring to a simmer and cook for 10-15 minutes, until the sauce thickens slightly. Using a spoon, make six wells in the tomatillo mixture. Crack an egg into each well, being careful not to break the yolks. Reduce the heat to low and cover the skillet with aluminum foil or a lid until the egg whites are set and the yolk is runny, about 5 to 7 minutes. If you don’t like runny eggs, leave on the heat until they’re cooked to your liking. Remove from heat, sprinkle with cilantro and parsley, add sliced avocado and queso fresco, and garnish with a lime. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Creamy Shrimp & Corn Pasta View recipe Vegetable Stir Fry View recipe Cheesy Chorizo Tamale Pie View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fire-Roasted Verde Shakshuka Lodge Cast Iron | August 15, 2024 Shakshuka comes in many forms, but the egg dish was originally made popular in North Africa and the Middle East. Our take on Shakshuka uses cumin and paprika like the traditional recipe, but swaps the typical red tomato sauce with a fire-roasted tomatillo sauce that’s packed with smoky flavor and spice. Once ready, we top it off with avocado and queso fresco, then serve right away with crusty bread. It makes a brunch or breakfast-for-dinner winner! Level Intermediate Prep Time 15 minutes Cook Time 1 hour Serves 2-4 Cook it With Our USA Enamel™ Skillet Ingredients 2 tablespoons olive oil 1 large onion, minced 1 green bell pepper, roasted 2 jalapenos, roasted 6 cloves garlic, minced 4 pounds tomatillos, rinsed and roasted or 1, 28 ounce can tomatillos 2 teaspoon cumin 2 teaspoon coriander 1 teaspoon smoked paprika 1 1/2 teaspoon salt 1 teaspoon pepper 1 cup vegetable broth ½ cup cilantro, chopped finely, divided ½ cup parsley, chopped finely, divided 4 eggs 1 avocado, sliced ½ cup queso fresco, crumbled Crusty bread for serving Directions Roast the tomatillos. Preheat your gas burner over medium high heat. Place the tomatillos directly on the burner grates, turning occasionally until they're charred evenly and softened, about 3 to 5 minutes. If you do not have a gas burner, slice the tomatillos in half and set on a rimmed baking sheet (parchment or aluminum foil will save you time cleaning up). Broil for 6 to 8 minutes just above the middle position in your oven. For both preparations, once roasted, place tomatillos in a resealable bag, then repeat the charring process with the bell peppers and jalapeño peppers. Remove the tomatillos and peppers form the bag and wipe away the charred skin with a paper towel and discard. Chop the tomatillos and pepper, then finely dice the jalapeños and remove the seeds (unless you like it spicy). Set aside. Preheat the enameled skillet over medium, 3 to 5 minutes. Add olive oil, onion, bell pepper, and jalapeños to the skillet and sauté, stirring occasionally until softened, about 5-7 minutes. Stir in garlic and cook 1 to 2 minutes more. Add roasted tomatillos, cumin, coriander, paprika, salt, and pepper, then cook for 8 to 10 minutes, stirring occasionally. Add vegetable broth and bring to a simmer and cook for 10-15 minutes, until the sauce thickens slightly. Using a spoon, make six wells in the tomatillo mixture. Crack an egg into each well, being careful not to break the yolks. Reduce the heat to low and cover the skillet with aluminum foil or a lid until the egg whites are set and the yolk is runny, about 5 to 7 minutes. If you don’t like runny eggs, leave on the heat until they’re cooked to your liking. Remove from heat, sprinkle with cilantro and parsley, add sliced avocado and queso fresco, and garnish with a lime. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Creamy Shrimp & Corn Pasta View recipe Vegetable Stir Fry View recipe Cheesy Chorizo Tamale Pie View recipe
