Tomatillo Breakfast Shakshuka

Whether you serve up family style or in individual skillets, this baked tomatillo paired with Mediterranean spices is sure to become a morning classic.


1 pound medium-sized tomatillos, trimmed and cut into quarters
1/2 cup Tuscan kale, finely chopped
1/2 cup cilantro
1 jalapeño pepper, deseeded
1/2 small white onion, finely chopped
2 garlic cloves, minced
2 tablespoons ground cumin
1/2 tablespoon smoked chili powder
1 15-ounce can garbanzo beans
2 large free range eggs
olive oil


1. Preheat oven to 350 degrees F. In a food processor, blend tomatillos, kale and cilantro.

2. In a cast iron skillet, sauté garlic, jalapeño and onion with olive oil until translucent. Add garbanzo beans and spices, continuing to stir until fully coated. Add tomatillo mixture into the skillet and stir well. Allow mixture to cook on medium for 10 minutes until excess juices reduce down.

3. Crack two eggs on top, and place into the oven for 6-8 minutes until egg whites firm.

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