Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.
Loved the spinach/tomatillo sauce. There was enough of the mixture to cook 6 eggs, if I needed to. I do have extra spinach mixture. I will serve it with meatballs. We enjoyed this for our Father's Day brunch.