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Green Shakshuka
with Eight Ball Squash & Spiced Pita Chips
35 MIN
2 Servings
From the Test Kitchen
A popular breakfast in the Middle East, shakshuka traditionally comprises eggs poached in a delicious sauce of tomatoes and spices. For dinner tonight, we’re turning the red sauce green—with tangy roasted tomatillos and eight ball squash, a spherical summer variety similar to zucchini. For more dynamic flavor, we’re using za’atar to season the shakshuka and our oven-baked pita chips (perfect for scooping up the sauce).
Get Plans-
NutritionPER SERVING
-
Calories590 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the pitas; cut the stack into 8 equal-sized triangles (to get a total of 16 triangles). Medium dice the tomatillos. Small dice the potatoes. Medium dice the squash. Peel and mince the garlic. Quarter and deseed the lemon.
2
Roast & chop the tomatillos:
Line a sheet pan with aluminum foil. Place the tomatillos on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven, leaving the oven on. Transfer the roasted tomatillos to a cutting board; when cool enough to handle, finely chop. Discard the foil from the sheet pan.
3
Start the sauce:
While the tomatillos roast, in a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and tender. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the squash is tender.
4
Finish the sauce:
Add the garlic and half the za’atar to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped tomatillos and 1 cup of water; cook, stirring occasionally, 6 to 8 minutes, or until thickened and saucy. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the finished sauce to a baking dish.)
5
Make the pita chips:
Place the pitas on the sheet pan used to roast the tomatillos. Drizzle with olive oil and season with salt, pepper and the remaining za’atar; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until lightly browned and fragrant. Remove from the oven and transfer to a serving dish.
6
Bake the shakshuka & serve your dish:
While the pitas toast, using a spoon, create 2 wells in the center of the pan of finished sauce. Crack an egg into each well; season with salt and pepper. Evenly top with the cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes. Serve with the pita chips on the side. Garnish with the remaining lemon wedges, if you'd like. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the pitas; cut the stack into 8 equal-sized triangles (to get a total of 16 triangles). Medium dice the tomatillos. Small dice the potatoes. Medium dice the squash. Peel and mince the garlic. Quarter and deseed the lemon.
2
Roast & chop the tomatillos:
Line a sheet pan with aluminum foil. Place the tomatillos on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven, leaving the oven on. Transfer the roasted tomatillos to a cutting board; when cool enough to handle, finely chop. Discard the foil from the sheet pan.
3
Start the sauce:
While the tomatillos roast, in a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and tender. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the squash is tender.
4
Finish the sauce:
Add the garlic and half the za’atar to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped tomatillos and 1 cup of water; cook, stirring occasionally, 6 to 8 minutes, or until thickened and saucy. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the finished sauce to a baking dish.)
5
Make the pita chips:
Place the pitas on the sheet pan used to roast the tomatillos. Drizzle with olive oil and season with salt, pepper and the remaining za’atar; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until lightly browned and fragrant. Remove from the oven and transfer to a serving dish.
6
Bake the shakshuka & serve your dish:
While the pitas toast, using a spoon, create 2 wells in the center of the pan of finished sauce. Crack an egg into each well; season with salt and pepper. Evenly top with the cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes. Serve with the pita chips on the side. Garnish with the remaining lemon wedges, if you'd like. Enjoy!
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