SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/solo-shakshuka-verde-with-pepitas
Printed July 30, 2026
Printed July 30, 2026
Solo Servings
Solo Shakshuka Verde with Pepitas
A vibrant green twist on the North African classic, this single-serving skillet swaps tomatoes for tomatillos and herbs, creating a tangy, herbaceous nest for one perfect egg. Breakfast, lunch, or dinner—it's your call.
Ingredients
- 3 tomatillos, husked and quartered
- ½ small poblano pepper, seeded and chopped
- 1 clove garlic
- ¼ cup fresh cilantro leaves
- 2 tablespoons olive oil
- ¼ teaspoon ground cumin
- 1 large egg
- 2 tablespoons crumbled queso fresco
- 1 tablespoon toasted pepitas
- Salt and black pepper to taste
- Warm corn tortilla for serving
Preparation
Shakshuka doesn't have to be red, and it definitely doesn't have to feed a crowd. This verdant version brings brightness and a gentle kick, all contained in a small skillet that's just right for one hungry person with good taste.
Preparation
- In a blender or food processor, combine the tomatillos, poblano, garlic, cilantro, and a pinch of salt. Pulse until you have a chunky salsa verde texture—not completely smooth.
- Heat olive oil in a small (7-8 inch) skillet over medium heat. Add the cumin and let it sizzle for 30 seconds until fragrant.
- Pour in your green salsa mixture. Let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly and darkens a shade.
- Make a small well in the center and crack your egg directly into it. Season the egg with salt and pepper.
- Cover the skillet with a lid or foil and cook for 5-7 minutes, depending on how runny you like your yolk.
- Remove from heat and immediately scatter the queso fresco and pepitas over the top. Serve straight from the skillet with a warm tortilla for scooping.
