The Dressing Room at MonOrchid in Downtown Phoenix recently added weekend brunch to its repertoire. The restaurant features all-day breakfast, but chef Joe Rodger has added some new items, including shakshuka, a popular egg dish in Israel and other countries in the Middle East. Most shakshuka is made with red tomatoes, but Rodger puts a Southwestern spin on the dish by using tomatillos.
When making this recipe, Rodger suggests wearing gloves while handling the tomatillos. “They have a resin that make your hands sticky,” he says. And, it’s also a good idea to protect your hands when working with jalapeños. “Wear gloves and wash your hands so they don’t get all spicy.”
Not keen on poached eggs? Fried eggs work just fine.
5 cloves garlic
¼ cups apple cider vinegar
French fries (you can make or use frozen)
Peel the tomatillos and de-stem the jalapeños and put on a sheet tray with garlic and shallots. Lightly sprinkle salt and then roast under the broiler at high heat until the tops of the vegetables are blackened — about 5 minutes.
Take out and cool for 10 minutes, and then transfer to the blender and add vinegar and salt to taste. After you make the sauce, poach two eggs at a light simmer with a little vinegar until desired temperature and put them in a bowl. Cover eggs with the verde sauce and drizzle 2 oz. of sour cream on top. Bake the french fries in the oven until they’re golden brown and place on top of eggs. Add 1 oz. of cotija cheese.