• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Tomatillo Shakshuka and Over Easy Pre-Order!

February 22, 2017 by Joy the Baker 50 Comments

How loosely can we use the term ‘shakshuka’?  For the sake of naming, brunch, and simple deliciousness… I’m going to say we can be loose, very loose.  

Shakshuka, typically and traditionally, is a common Israeli dish that involves simmering eggs in a brothy nest of stewed tomatoes and peppers.  The eggs bake in the spiced tomatoes and, served with warm pita, makes for a deeply heart satisfying breakfast.  

My shakshuka dish is hardly the traditional bright red, and is clearly sprinkled with more roasted corn than salty feta cheese.  I thought we’d simmer eggs in a brightly flavored green sauce made of tomatillos, topped with sweet toasted corn and salty cotija cheese. It’s a curtsey to all that is good about spicy shakshuka, a curtsey with a shimey shake, served with toasted corn tortillas instead of pita… just as good for dinner as it is for brunch.  

While we’ve got Brunch on the brain, now is as good a time as any to let you know that my latest book, OVER EASY, is available for pre-order on Amazon and Barnes & Noble! 

The book is out on March 21st.  Just in time for all of our Spring Brunch endeavours… and you know there are many of those in our future! 

AND… I’m coming to see you! 

I’ll be hopping around signing books, doing cooking demonstrations, and hosting brunch in the few weeks after Over Easy hits the shelves.  I hope you’ll come out and see me!  These are the dates that are taking shape to start, and we’ll add cities to this list throughout the spring and summer. 

Come say hi, will you?  I’m hoping for a hug and a Bloody Mary!  

More details and dates can be found, and will be updated- HERE. 

Let’s get to the shakshuka.  

I can vouch for this dish being a most excellent breakfast, a stellar brunch, and really… a great dinner served with cilantro rice.  If you’re counting, I’ve eaten it thrice, for every meal except dessert. 

You’ll need a handful of eggs (large-handed handful), onions and garlic, cheese and cilantro, corn and seasoning.  

I used canned tomatillos as the base for this recipe because I wanted the tomatillos to break down quickly and easily.  If you use fresh tomatillos, husk the little beauties and cook down for a good long while until they’re softened supreme.  

I understand if you’re feeling a bit baffled by the tomatillo.  

A tomatillo looks like a small, husked green tomato.  They’re common in Mexican and Central-American cooking, often made into perfectly bright and spiced green salsa.  Think of tomatillos as living in the space between a green tomato and pepper. 

In this iteration, canned tomatillos are cooked down into a warm, chunky, almost-salsa that we’ll nestle eggs into to bake.  

The tomatillos are bright in taste.  We’ll add some grounding spices to root the mixture.  

Cumin, black pepper, onion and garlic powder.  Salt, too. 

We’ll crack eggs into the warm tomatillo mixture and set the whole dish to bake in the oven.  

The sauce will bubble and thicken as the eggs cook through.  The oven is where things like this go to get just thaaat much more delicious.  

While the shakshuka bakes, we have the privilege of charring corn over a gas stove.  Charred corn is tastier corn. Sweet and toasty. Serve warm with toasted tortillas, coffee and bloody mary cocktails!  

Tomatillo Shakshuka with Charred Corn

Serves 4

Prep time: 20 minutes  Cook time:  30 minutes

1/2 cup diced yellow onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
sea salt and fresh cracked black pepper
juice of 1 lime
1 28-ounce can whole tomatillos, mostly drained 
5 large eggs
small handful coarsely chopped fresh cilantro
1/2 cup cotija cheese (or you could use feta cheese)
2 ears fresh corn, husked and charred over an open stovetop

Place a rack in the center of the oven and preheat oven t o 375 degrees F.  

In  a large skillet over medium heat, warm oil.  Add the onions and cook until translucent and beginning to brown, about 6 to 8 minutes.  Add the garlic and saute for 2 minutes more.  Add the tomatillos with 1/4 cup of the juice from the can.  Break up the tomatillos with the back of a spoon.  Add the cumin, garlic, onion, salt, pepper, and lime juice. 

Reduce heat to low and simmer for 5 minutes.  

Transfer the mixture to an oven proof baking dish if your skillet isn’t oven-proof (or you want to go with something for fancy).  Crack eggs into the mixture, just a few inches apart.  Place in the oven and bake until the egg whites are cooked through and the yolks begin to solidify, about 25 to 30 minutes.

While the dish bakes, husk the corn and char the corn over the gas flame on the stovetop.  Carefully cut the charred corn from the cob.

When the eggs have baked to your liking, remove from the oven, drizzle with corn, fresh cilantro, cheese, and more salt and pepper if you’d like.  Serve warm. 

Photos with Jon Melendez

Previous PostNext Post

Filed Under: Breakfast, Gluten-Free, Healthy, Recipes, Savory

Previous Post: « Caramelized Banana Oatmeal Breakfast
Next Post: Let It Be Sunday! »

Reader Interactions

All Comments
I Made This
Questions
  1. LytLady

    July 28, 2019 at 10:26 pm

    Tried this tonight as a back-up meal (the original meal needed more marinating than I figured). It was a hit!! We had it with a side of tamales with New Mexico red chile sauce. Will do again with a few adjustments… more onion, less lime, less oven time on eggs.

    Reply
  2. J-Mom

    September 19, 2017 at 4:31 pm

    I made the regular version from your Over Easy book. So I had to try this. Something about tomato (in this case tomatillo) and egg that’s comforting. This was great! Thank you for the recipe.

    Reply
  3. tannaz

    February 28, 2017 at 6:54 pm

    I’ll just leave this here: https://food.good.is/articles/shakshouka-food-wars-smitten-kitchen-libya

    Reply
  4. Lori

    February 26, 2017 at 9:47 pm

    Joy- This shakshuka looks amazing, and I’m so glad you’re coming to Austin. I’ve always wished I had gone to the signing from Homemade Decadence, and I hope I can make it out to say hi on the 5th :)

    Reply
  5. Angie

    February 26, 2017 at 4:46 pm

    What bookstore will you be at in Chicago?

    Reply
  6. Lillian

    February 26, 2017 at 11:26 am

    Preordered! Congratulations on the new book. I’m pumped for you, and for my new brunch repertoire! Thank you!

    Reply
  7. Liz

    February 25, 2017 at 10:05 am

    Shakshuka is one of those things that feels too decadent and fancy pants for me to make at home. This recipe has definitely inspired me to try it out! Sooo pumped for the new book too :)

    Reply
  8. Kristiana

    February 24, 2017 at 4:39 pm

    Joy, can you stop in Kansas City? The heart of the Midwest? We LOVE you here :)

    Reply
  9. InColderWeather

    February 24, 2017 at 12:42 pm

    I am so excited about this book! My fiance (a chef) and I LOVE breakfast and leisurely days equally, and I can imagine that my Saturday mornings are about to get a lot tastier. These breakfast posts always come at the perfect time, as I’m sitting at my desk on a Friday, daydreaming about the food I’m going to eat 20 hours from now (we all do that, right?)

    Cheers to Bloody Marys, breakfast, and book travels!

    Reply
  10. mallory

    February 23, 2017 at 5:16 pm

    preeee ordered :)) looking forward to the “more to come” on the book tour…wishful thinking you’ll come anywhere close to arkansas!

    Reply
  11. Melissa

    February 23, 2017 at 2:17 pm

    I have to add….come back to Birmingham!

    Reply
  12. Kelli

    February 23, 2017 at 11:51 am

    I’ve never been more excited for anything!!!! Ever.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
🙋🏻‍♀️ still out here drinking whole mi 🙋🏻‍♀️ still out here drinking whole milk by the glass which is honestly hard to do when you live with a small indoor lion.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up