It goes like this: shakshuka is one of my favorite dishes ever. So Green Shakshuka? Oh. Oh yes.
I first had this delicious dish when I worked at Sofra Bakery. It was truly love at first bite. Beautifully poached eggs, a spiced tomato mixture, and bread to sop it all up.
I must’ve eaten it once a week for the entire time I worked there. Maybe even more.
Fast forward a few years, and I decided to try my own traditional shakshuka recipe, and it was a hit.
But for the last few months I’ve been thinking about this idea of a green version. So finally last week I made it. And it. was. glorious.
Back up. What is Shakshuka?
Shakshuka is a North African dish made of eggs poached in a mixture of sautéed tomatoes, peppers, onions, and spices. You typically eat it with a spoon and/or bread, the bread basically being a spoon-like vessel for all that delicious smokey spicy tomato goodness.
And Green Shakshuka?
Omg let me tell you! This green version is pretty much the same as the traditional dish, it’s just made with green peppers instead of red peppers, and green tomatoes instead of red tomatoes. I also added in some hatch green chilis and jalapeños for extra smokey spicy flavor. The result is just as tasty, and (gasp!) even more beautiful.
And in my mind, what’s a proper egg breakfast without cheese? I topped my Green Shakshuka with crumbled feta, which made for a delicious salty finish.
So what say you, friends? Are you hooked?!
Happy Green Shakshuka-making! Print
Green Shakshuka aka poached eggs cooked in a spiced green tomato sauce and topped with cilantro and feta. Talk about the best breakfast ever!
- 1 green pepper, chopped
- 1/2 medium white onion, chopped
- 2 cloves garlic, diced
- 1 jalapeño, diced (2 if you want to garnish one on top!)
- 4 oz diced hatch green chilis
- 22 oz canned whole green tomatoes
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons sugar
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- salt, to taste
- 5 large eggs
- handful of cilantro, for garnish
- 3 oz crumbled feta, for garnish
- a few sprigs fresh mint and some green peas, for garnish (totally optional, I just loved how they looked!)
- In a large caste iron skillet over medium heat, sauté the green pepper, onion, garlic, and jalapeño in olive oil until the onions are translucent and pepper is soft, about 5 minutes.
- Add in the green chilis. Using your hands, squeeze the tomatoes into the sauce, breaking them apart. Add in cumin, sugar, paprika, red pepper flakes, and salt to taste. Simmer for 10 minutes.
- Carefully spoon the mixture into a food processor or blender and pulse until smooth. Pour back into the skillet.
- Make five indentations in the tomato mixture with the back of a spoon, then crack your five eggs into the holes. Cook for 10-15 minutes over medium-low heat, until egg whites are fully opaque.
- Garnish with a big handful of cilantro, crumbled feta, mint, and green peas. Serve with your favorite bread (I recommend a soft baguette, brioche, or pita!)