Breakfast 🤖 AI Generated

Shakshuka Verde: Creamy Green Egg Skillet

Vibrant tomatillo and spinach sauce cradling soft-poached eggs—a showstopping Mexican-inspired breakfast that feels indulgent but saves 40% calories with yogurt-based creaminess. Perfect for weekend brunch or quick weeknight dinner.

20m

Prep Time

25m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 1 tbsp olive oil
✓ 1/2 small onion, diced
✓ 2 cloves garlic, minced
✓ 1 jalapeño, seeded and sliced
✓ 2 cups fresh spinach, packed
✓ 1/4 cup fresh cilantro, chopped
✓ 1.5 cups fresh tomatillos, husked and quartered
✓ 1/3 cup Greek yogurt (0% fat)
✓ 2 large whole eggs
✓ 2 tbsp vegetable broth
✓ 1/2 tsp cumin
✓ 1/4 tsp salt
✓ Pinch black pepper
✓ Cooking spray

👨‍🍳 Instructions

1. Prepare the tomatillos: Rinse tomatillos under cold water, remove papery husks, and quarter them. Pat dry to prevent excess moisture in the sauce.

2. Sauté the aromatics: Heat olive oil in a 10-inch skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in garlic and jalapeño, cooking for 1 minute until fragrant.

3. Build the verde sauce: Add tomatillos and vegetable broth to the skillet. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until tomatillos are very soft and beginning to break down.

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4. Wilt the spinach: Stir in fresh spinach in two batches, allowing each handful to wilt before adding the next. Cook for 1–2 minutes total until fully wilted and vibrant green.

5. Temper and blend: Remove skillet from heat. Carefully stir Greek yogurt into the warm (not boiling) sauce until fully incorporated. Season with cumin, salt, and pepper. Sauce should be creamy and pourable; if too thick, thin with 1 tbsp broth.

6. Nest the eggs: Return skillet to medium heat. Using the back of a spoon, create two shallow wells in the sauce. Crack one egg into each well. Season eggs lightly with salt and pepper.

7. Poach gently: Cover skillet with a lid or foil-wrapped baking sheet. Reduce heat to medium-low and cook for 5–7 minutes until egg whites are set but yolks remain runny. Check at 5 minutes; eggs cook quickly at this heat.

8. Finish and serve: Remove from heat. Garnish generously with fresh cilantro. Serve immediately in the skillet or divide between two bowls with crusty whole-grain bread on the side for scooping.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates28g

Fat14g

🏷️ Tags

#green shakshuka recipe#tomatillo egg skillet breakfast#low-calorie Mexican shakshuka

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