- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 5 servings
- Category: breakfast
- Method: oven
- Cuisine: mediterranean
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 5 servings
- Category: breakfast
- Method: oven
- Cuisine: mediterranean
Green Shakshuka
Ingredients
- 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!)
Instructions
- 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!)
Find it online: https://bromabakery.com/green-shakshuka/