Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Although I cannot lay an egg, I am a very good judge of omelettes." -George Bernard Shaw

The refrigerator light goes on...

In the last few years Middle Eastern restaurants have opened all across the country, and many of them serve Shakshouka. This is as Mediterranean as you can get in many ways. Lots of legumes, vegetables, nuts and seeds, high quality protein, and great quality oils.

Traditionally Shakshouka is made with tomatoes and is rich, sweet, umami, and a bit tart all at the same time. This version, made with tomatillos, green peppers, and cilantro, is very different. It has a fresh, bright flavor that is not as savory as the red version, but the eggs temper that brightness a bit. Serving this dish over chickpeas or cooked lentils makes this a complete meal.


Green Shakshouka

Servings: 4 | Serving size: 1 cup sauce with beans and 2 eggs

Cooking time: 120+ minutes

This recipe can easily be multiplied and the sauce keeps well.

2 tsp. olive oil
1 large onion (finely diced)
1 clove garlic (minced)
1 small jalapeno (finely minced)
1 medium green bell pepper (diced)
1 lb. tomatillos (chopped)
1/8 tsp. cayenne
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. salt
1 tsp. honey
1 cup water
1 cup fresh cilantro leaves
2 - 15 ounce cans no salt added garbanzo beans
8 large eggs

Green Shakshouka recipe from Dr. Gourmet

Place a large skillet over medium high heat.

Add the olive oil, then the onions.

Cook for about 5 minutes. Stir frequently.

Add the garlic, jalapeno, and green pepper.

Cook for about 2 minutes. Stir frequently.

Add the tomatillos, cayenne, coriander, cumin, salt, honey, and water.

Stir, and when the sauce just begins to boil, cover, reduce the heat, and simmer for one hour. Stir occasionally.

Remove the lid and add the cilantro.

Stir and simmer uncovered for about 45 minutes.

When ready to serve, preheat the oven to 375°F.

Divide the garbanzo beans between 4 shallow oven proof dishes.

Top the beans with the sauce.

Crack two eggs into each dish and place the dishes in the oven.

Cook for about 10 minutes, or to the desired doneness of the eggs.


Nutrition Facts

Serving size: 1 cup sauce with beans and 2 eggs

Servings: 4

Amount Per Serving

Calories 375 Calories from Fat 144
% Daily Value
Total Fat 16g 25%
    Saturated Fat 3.5g 18%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 370mg 123%
Sodium 320mg 13%
Total Carbohydrates 39g 13%
    Dietary Fiber 11g 44%
    Sugars 11g
Protein 23g
Vitamin A 50% Vitamin C 100%
Calcium 10% Iron 20%
Vitamin K 95mcg Potassium 731mg