Green Tomato Shakshuka
Poached eggs nestled in a fresh salsa verde, the flavors perfectly balanced between sharp green tomatoes, spicy chiles, and bright lime juice!
The third recipe in my shakshuka series is this green tomato version! Traditionally, shakshuka is made of a red tomato base infused with spices and harissa paste, but the green tomatoes in this recipe add the bright and sharp flavor of salsa verde. It’s one of my favorite shakshukas, but if you want to check out the original, click here!
Ingredients in Green Tomato Shakshuka
- Olive oil.
- Onion.
- Green bell pepper.
- Fresh garlic.
- Jalapeño.
- Hatch green chiles.
- Whole green tomatoes.
- Ground cumin.
- Granulated sugar.
- Lime.
- Eggs.
Tips for the Best Shakshuka
- Season well. Don’t be afraid to adjust seasoning as necessary—tomatoes often need more salt to bring out their taste, and the shakshuka will only be as flavorful as you make it!
- Undercook the eggs. The eggs should be poached just under your preferred firmness, as they will continue to cook from the residual heat of the pan.
If you give this recipe a try, be sure to leave a comment!
Green Tomato Shakshuka
Poached eggs nestled in a fresh salsa verde, the flavors perfectly balanced between sharp green tomatoes, spicy chiles, and bright lime juice!
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Servings: 4 to 6
Ingredients
- 2-3 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 green bell pepper, chopped
- 3 cloves fresh garlic, minced
- 1 jalapeño, diced, with seeds removed (if desired)
- 1 (4-ounce) can Hatch diced green chiles
- 22 ounces whole fresh green tomatoes, about 4-5 tomatoes
- ½ tablespoon ground cumin
- ½ tablespoon granulated sugar
- ½ lime, juiced
- Salt and pepper, to taste
- 6-7 large eggs
- Feta, cilantro, and tortillas/toast, to serve
Instructions
- In a large 12'' saucepan or skillet (make sure it has a tight-fitting lid), heat the olive oil over medium-high heat. Add the onion, green bell pepper, and diced jalapeño (keep the seeds for more spice, if desired). Sautée until the onions are translucent.
- Add the garlic and fry for 1 more minute. Mix in the green chiles until combined, then pour the diced green tomatoes.
- Cook the mixture until the tomatoes begin to soften and break apart. If needed, use a potato masher or immersion blender to break up the tomatoes for a chunky, sauce-like consistency.
- Add the ground cumin, sugar, salt, pepper, and lime juice to the shakshuka base. If the sauce is too thin, let it simmer, uncovered, for 5-10 minutes.
- Make 6 wells into the salsa verde sauce with a large spoon. Crack an egg into each well, then cover the skillet and adjust the heat to low. Let the eggs cook for 7 to 10 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
- Remove the skillet from the heat and garnish the shakshuka with feta, cilantro, and lime wedges. Serve warm with tortilla chips or toast.
