SouthernTurk

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https://southernturk.versust.com/recipe/solo-shakshuka-verde-with-pepitas
Printed September 3, 2026

Solo Servings

Solo Shakshuka Verde with Pepitas

Name: Solo Shakshuka Verde with Pepitas
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

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.

1 min Full Chaos 11 ingredients

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.

Solo Servings

Solo Shakshuka Verde with Pepitas

July 9, 2026 1 min read Full Chaos 11 ingredients

Ingredients

0/11 ready

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

The Story & Steps

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.

More Solo Servings