Preparation

Traditional red shakshuka is wonderful, but this green version feels lighter and more surprising—perfect for those mornings when you're cooking for one and want something that feels both comforting and adventurous.

The tomatillos bring a bright, citrusy acidity that wakes up your palate, while the poblano adds a gentle, earthy heat. This is the kind of breakfast-for-dinner (or dinner-for-breakfast) that makes living alone feel like a culinary adventure.

Preparation

1. In a blender or food processor, combine tomatillos, poblano, garlic, cilantro, and a pinch of salt. Blend until mostly smooth but still slightly chunky.
2. Heat olive oil in a small skillet (about 8 inches) over medium heat. Add onion and sauté for 3-4 minutes until softened.
3. Add cumin and cook for 30 seconds, then pour in the green sauce. Simmer for 8-10 minutes until slightly thickened. Taste and adjust salt.
4. While sauce simmers, toast your sourdough slice until golden and crispy.
5. Make a small well in the sauce and crack the egg into it. Cover the pan with a lid or foil and cook for 5-7 minutes until the white is set but yolk is still runny (or longer if you prefer).
6. Remove from heat and top with crumbled queso fresco and extra cilantro. Squeeze lime over the top.
7. Serve directly from the skillet with torn pieces of sourdough for dipping.