Chemist in the Kitchen

January 7, 2018 at 1:06 pm

Charred Poblano Shakshuka

Charred Poblano Shakshuka

Shakshuka is a staple food in Israeli culture that I have grown up with throughout my childhood.


A popular breakfast/brunch dish, shakshuka is a play on the Hebrew word for “all mixed up”. The dish is comprised of a tomato sauce with different veggies to make a stew-like consistency, which eggs are then poached in the sauce itself. Shakshuka is often served with crusty bread or pita and is a great option for a healthy meal without sacrificing any flavor!


This recipe is a Latin-inspired version of this common Israeli dish, starring charred poblano peppers along with tomatillos, winter veggies, and cotija cheese. The recipe is also very versatile as any of the veggies can be substituted with whatever vegetables you have on hand. A one-skillet meal, cleanup is easy and simple, and let’s be honest… who wants to clean a bunch of dishes after brunch? ;)


Serve with crusty french bread and/or a mimosa (optional, though highly recommended!).


With love,



Charred Poblano Shakshuka

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 5


  • 2 large poblano peppers
  • 2 Tbsp grapeseed oil or olive oil (grapeseed oil preferred)
  • 1/2 white onion, small diced
  • 2 tomatillos, hull removed, washed, and small diced
  • 1 cup zucchini, small diced
  • 1 cup yellow squash, small diced
  • 1 cup purple eggplant, small diced
  • 1 garlic glove, minced
  • 28 oz can whole tomatoes in juice (I prefer San Marzino organic)
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 5 large eggs
  • Salt and pepper to taste
    Optional additions and toppings:
  • Sliced avocado
  • Cotija cheese
  • Cilantro, chopped
  • Sliced French bread
  • Pita bread


    For the charred poblano peppers, use any of the following methods:
  1. Open gas flame method (preferred): turn on the gas stove to the highest setting and place the peppers directly on the strongest part of the flame. Allow to char until the skin is completely black, turning until the entire pepper is charred. Allow to cool, then peel off the charred black skin. Remove the core and seeds, then small dice.
  2. Broiler method: turn the oven on to broil and char the peppers until the skin is completely blackened, approximately 5 minutes or less, turning after a couple minutes to char the peppers on all sides. Allow to cool, then peel off the charred black skin. Remove the core and seeds, then small dice.
  3. Oven method: turn the oven up to the highest temperature possible. Roast the peppers in the oven until they are as black as possible, up to 20 minutes, turning to ensure the entire pepper is roasted. Allow to cool, then peel off the charred black skin. Remove the core and seeds, then small dice.
    For the shakshuka:
  1. Remove the whole tomatoes from the juice and rough chop.
  2. In a large cast iron skillet, heat the oil on medium heat. Add the onions and saute for 3-4 minutes until soft. Add the coriander and smoked paprika and saute for 1 minute. Add the tomatillos and diced charred poblanos and saute for 3-4 minutes until lightly softened.
  3. Add the zucchini, squash, and eggplant and saute for 3-4 minutes. Add the garlic and saute for 30 seconds.
  4. Add the chopped tomatoes and tomato juice, mix to incorporate. Lower the heat to low and cover, allow to simmer for 20 minutes, stirring occasionally to ensure the bottom of the pan doesn't burn.
  5. Uncover and add 1/4 cup water and mix. Season with salt and pepper to taste.
  6. Make 5 small wells in the mixture and carefully crack one egg into each well. Cover and simmer just until the whites of the egg are cooked. If you prefer hard cooked yolks, continue to cook until the yolks are hard to the touch.
  7. Remove from heat and serve immediately. Garnish with avocado, cotija cheese, and cilantro if desired. Serve with sliced French bread or pita.

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2 thoughts on “Charred Poblano Shakshuka

  1. Anne says:

    Did I miss in the instructions where the charred peppers are added in?

    1. Hi Anne! The diced charred poblanos are added at the same time as the diced tomatillos. Hope you enjoy the recipe and thanks for stopping by CITK! :)

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