• Green Eggs and Ham Recipe


You’ve probably had shakshouka, but have you had GREEN shakshouka? Make your guests’ Dr. Suess dreams come true this holiday season with this delicious dish filled to the brim with vibrant green herbs and veggies and perfectly cooked eggs.

Watch Me Make Green Eggs and Ham:

Green Eggs and Ham

By Andrew Zimmern


4 tablespoons extra-virgin olive oil

4-5 shallots, peeled and halved, or 1 large onion, halved and thinly sliced

½ cup dry white wine

2 poblano peppers, roasted over an open flame, peeled, seeded and chopped

3 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons green za’atar

1 Tablespoon dried oregano

1 fresh minced hot chile, I prefer serrano chiles for this

2 pounds of tomatillos, cleaned, peeled, and trimmed…then halved

1 cup chopped Italian parsley

1 and ½ cups chopped cilantro

Salt and pepper

6 ounces of the best quality feta you can find

6 large slices of baked ham, preferably homemade but if not get some good quality natural cured/smoked ham

2T butter

6 large eggs


  1. Preheat oven to 400 degrees. Heat oil in a large skillet over medium-low. Add shallots and cook until soft. Add garlic and chile and cook for a minute. Add the wine and spices. Cook until the pan is almost dry. Add the tomatillos, the poblano peppers and season, cooking for about 7-10 minutes to make sure the tomatillos are softened.
  2. Place this mixture in a blender and pulse, adding the fresh herbs.
  3. Add the mixture back to the skillet. Gently crack eggs into skillet, evenly spaced. Sometimes I make small depressions with a spoon so they are seated more evenly. Season with salt and pepper. Sprinkle crumbled feta around the eggs. Put the skillet into the oven and bake until eggs are just set, 10-12 minutes
  4. While eggs are cooking, sear pieces of ham in the butter, arrange on plates with toasted bread of your choice and spoon the eggs and green sauce over the ham to serve

Photo by Abigail Sliva

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