Green Mole Shakshuka

This is a dish best served with crusty bread to sop up all the delicious green mole sauce! If you have leftover sauce it’s great to use on grilled meats or any Mexican dishes.

Green Mole Shakshuka

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 6 servings

INGREDIENTS

• ¾ cup sesame seeds

• ¾ cup hulled pumpkin seeds

• 2 black peppercorns

• 2 allspice berries

• 1/8 teaspoon ground cloves

• 1 cup chicken broth

• 2 tablespoons canola oil

• 2 cloves garlic

• ½ white onion, roughly chopped

• 5 tomatillos, roughly chopped

• 2 jalapenos, seeds and veins removed

• 5 large Swiss chard leaves, stems removed and roughly chopped

• Juice of ½ a lime

• 1 handful parsley

• 2 handfuls cilantro

• 6 large eggs
  

DIRECTIONS

Place the sesame seeds in a large ungreased skillet over medium heat. Cook until lightly toasted, stirring often (about 5 minutes). Set aside. In the same skillet place the pumpkin seeds and toast them until they start to swell (about 3 minutes). Let cool. Grind together sesame seeds, pumpkin seeds, peppercorns and allspice berries to a powder. Stir in ground cloves and chicken broth to form a paste.

In a large skillet, heat the canola oil over medium low. Add the sesame/pumpkin paste and cook the paste until dry and deep golden colour, stirring often. This should take approximately 10 minutes.

While the seeds are cooking place all remaining ingredients (except for the eggs) in the food processor and blend until smooth. Your food processor/blender might be too small so in that case do this in 2 separate batches.

Gradually pour into the skillet along with the toasted seed paste, stirring to combine. Increase the heat to medium and cook until the sauce thickens, approximately 15 minutes.

Make divots in the now thickened sauce for each egg. Crack the eggs one at a time into a small bowl first before transferring to the sauce. Cook until the egg whites have set. If you have a lid for your skillet use this and cook for approximately 7 minutes. If you do not cook on the stovetop for 4 minutes and then transfer to the broiler for another 3 to set the whites on top. Serve with crusty bread.