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!
Print
Pin
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.