Recipes
Spinach Shakshuka
- Breakfast
Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.
Ingredients
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1 pound tomatillos, husks removed, halved
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4 ounces Malabar spinach (see Note), large-leaf spinach or Swiss chard, ribs and leaves coarsely chopped (about 8 cups)
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1 cup cilantro, plus sprigs for garnish
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1 jalapeño, stemmed and cut into thirds
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3 tablespoons extra-virgin olive oil
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1 small onion, minced
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2 garlic cloves, minced
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1/2 teaspoon each ground cumin, coriander, caraway and turmeric
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Fine sea salt
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4 large eggs
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1/2 cup crumbled feta (2 ounces)
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