Shakshuka Verde

Ingredients

Instructions

1. 1

   BROIL THE VEGETABLES: Position oven rack 4-6 inches from broiler. Set broiler to high. Line a baking sheet with foil. Arrange tomatillos (cut side down), whole poblanos, whole jalapeño, onion quarters, and unpeeled garlic cloves on the sheet. Broil for 5-7 minutes until the tops are charred and blackened in spots. Use tongs to flip everything, then broil another 5-7 minutes until charred on all sides. The tomatillos should be soft and collapsed, the peppers blackened and blistered all over.

2. 2

   PEEL THE PEPPERS: Transfer the hot poblanos and jalapeño to a bowl and cover tightly with plastic wrap (the steam helps loosen the skins). Let sit 10 minutes. Then, using your fingers or a paper towel, rub off the charred skins - they should slip off easily. Don't rinse them (you'll wash away flavor). Cut open, remove stems and seeds. For less heat, remove the white membranes from the jalapeño. Squeeze the roasted garlic from their skins.

3. 3

   BLEND THE VERDE SAUCE: Add all roasted vegetables to a blender: tomatillos (with any juices), peeled poblanos and jalapeño, onion, garlic, cilantro, and cumin. Blend until smooth but still slightly textured (about 30 seconds). Taste - the sauce should be tangy and mildly spicy. Add more jalapeño seeds if you want more heat.

4. 4

   SIMMER THE SAUCE: Heat olive oil in a 12-inch oven-safe skillet over medium heat. Pour in the verde sauce (careful - it may splatter). Simmer for 10 minutes, stirring occasionally, until slightly thickened and the raw edge cooks out. Season with 1/2 tsp salt, then taste and adjust. The sauce should coat a spoon but not be too thick - the eggs will absorb some liquid.

5. 5

   POACH THE EGGS IN THE SAUCE: Use the back of a spoon to make 6 evenly-spaced wells in the sauce (push sauce aside to create depressions). Crack one egg into each well - crack into a small cup first for easier placement. Season the eggs with a pinch of salt. Cover the skillet with a lid and cook over medium-low heat for 8-10 minutes. Check at 8 minutes: the whites should be fully set and opaque, but the yolks should still be soft and jiggly when you shake the pan. If whites aren't set, cover and cook 1-2 more minutes.

6. 6

   SERVE: Remove from heat. Scatter crumbled queso fresco over the top, then arrange avocado slices around the eggs. Serve directly from the skillet - it's meant to be family-style. Spoon eggs and sauce over warm corn tortillas at the table. The runny yolk should mix with the verde sauce.