Spinach Shakshuka

Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.

Nutrition Information

151 Calories

24g Carbohydrates

10g Protein

407mg Potassium

6g Fiber

13g Sugar

Ingredients

1 pound tomatillos, husks removed, halved
4 ounces Malabar spinach (see Note), large-leaf spinach or Swiss chard, ribs and leaves coarsely chopped (about 8 cups)
1 cup cilantro, plus sprigs for garnish
1 jalapeño, stemmed and cut into thirds
3 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon each ground cumin, coriander, caraway and turmeric
Fine sea salt
4 large eggs
1/2 cup crumbled feta (2 ounces)