Mole Verde Shakshuka with Feta Cheese and Cilantro

A vibrant twist on classic shakshuka, featuring eggs poached in a flavorful mole verde sauce, topped with crumbled feta cheese and fresh cilantro. Serve with crusty bread for dipping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

445 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.12/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dessert•Bread

Cuisine:

British•Mediterranean

Main Ingredient:

Eggs

Mood:

Healthy

Ingredients

Servings

1poundFresh tomatillos, husked and rinsed(About 6-8 medium tomatillos)

£3.50

2wholeSerrano peppers(Adjust to taste, seeded if desired for less heat)

£0.75

0.5mediumWhite onion, roughly chopped

£0.30

2clovesGarlic cloves, minced

£0.20

1cupFresh cilantro, roughly chopped(Packed)

£0.75

0.5cupFresh parsley, roughly chopped(Packed)

£0.60

0.3cupPumpkin seeds (pepitas)

£1.20

2tablespoonsOlive oil

£0.25

1cupChicken broth or vegetable broth

£0.30

1tablespoonLime juice

£0.15

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack pepper(Or to taste)

£0.02

4largeEggs

£1.20

4ouncesFeta cheese(Crumbled)

£1.50

2tablespoonsFresh cilantro(Chopped, for garnish)

£0.75

As neededCrusty bread(For serving)

£1.00

Total Cost

£12.48

£3.12 per serving

Instructions

1.
**Prepare the Mole Verde:** Place the tomatillos, serrano peppers, onion, and garlic in a blender or food processor. Blend until smooth.
2.
Add the cilantro, parsley, and pumpkin seeds to the blender. Blend again until smooth. Add broth gradually until desired consistency is achieved.
3.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Pour in the mole verde sauce and cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
4.
Stir in the lime juice, salt, and pepper. Taste and adjust seasonings as needed.
5.
Create four wells in the mole verde sauce using the back of a spoon. Gently crack an egg into each well.
6.
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your liking).
7.
Remove from heat. Sprinkle crumbled feta cheese and fresh cilantro over the shakshuka.
8.
Serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (350g)

445 kcal / 1862 kJ

Carbs

16g

6% of RDA

Fat

32g

46% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, toast the pumpkin seeds in a dry skillet before adding them to the blender.

If the mole verde sauce is too thick, add more broth to thin it out. If it's too thin, simmer uncovered for a few more minutes to reduce it.

Adjust the amount of serrano peppers to your desired level of spiciness. Remove the seeds for a milder flavor.

If you don't have fresh herbs, you can use dried herbs, but use about half the amount. For example, use 1/2 cup of dried cilantro and 1/4 cup of dried parsley.

You can add other vegetables to the mole verde sauce, such as spinach or kale, for added nutrients.

Cooking Equipment

Large skillet or Dutch oven with lid

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, toast the pumpkin seeds in a dry skillet before adding them to the blender.

If the mole verde sauce is too thick, add more broth to thin it out. If it's too thin, simmer uncovered for a few more minutes to reduce it.

Adjust the amount of serrano peppers to your desired level of spiciness. Remove the seeds for a milder flavor.

If you don't have fresh herbs, you can use dried herbs, but use about half the amount. For example, use 1/2 cup of dried cilantro and 1/4 cup of dried parsley.

You can add other vegetables to the mole verde sauce, such as spinach or kale, for added nutrients.

Mole Verde Shakshuka with Feta Cheese and Cilantro

Ingredients

Instructions