Spicy And Creamy Tunisian Green Shakshuka

Spicy And Creamy Tunisian Green Shakshuka
2.9 from 8 ratings
A simple, spicy, herby sauce is combined with almond milk for a creamy, fragrant shakshuka base.This recipe is courtesy of Pinch of Yum.
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic
  • 1 jalapeño pepper, seeds removed
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/4 cup olive oil
  • squeeze of lime juice
  • ¼ cup pistachios
  • 1 cup almond milk
  • 4 eggs
  • crumbly cheese, such as cotija, for garnish
  1. Pulse all sauce base ingredients in a food processor until it has a pesto-like texture.
  2. In a skillet over medium-high heat, add the sauce base and sauté for 2 minutes. Add almond milk and stir to mix together. Bring to a low simmer for a few minutes until you have a creamy-looking green sauce. Taste and season the sauce with additional salt.
  3. Turn the heat to low. Make 4 shallow wells in the sauce. Crack the eggs into the wells, and cover the skillet with a lid. Let the pan sit for 10 minutes, or until the eggs are cooked.
  4. Sprinkle over the cheese and serve.