Easy Shakshuka Recipe (Green Tomato)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
304 kcal
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Course
Main Course, Breakfast
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Cuisine
Middle Eastern
Easy Shakshuka Recipe (Green Tomato)
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This Easy Shakshuka Recipe (Green Tomato) is a delicious brunch recipe made by poaching eggs in a spicy stewed green tomato and onion sauce.
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Ingredients
- 3 green tomatoes
- ¼ cup cooking oil
- 2 onions
- 1 teaspoon garlic paste
- 2 green chilies
- 1 ½ teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon white pepper powder
- 8 eggs (see notes)
- ¼ cup cilantro
Instructions
- Chop the green tomatoes roughly and add to a saucepan with ¼ cup water.
- Cook on high till steam forms, then cover and cook on medium for 5 minutes.
- Uncover and use an immersion blender to puree the stewed tomatoes and set aside to use later. (see notes)
- Dice the onion and saute it in preheated oil, along with the garlic and serrano chilies, until it's translucent.
- Add all the spice powders and stir to mix.
- Add the prepared green tomato puree and cook on medium heat to allow any excess water to evaporate.
- Move aside the mixture to make small spaces for the eggs and add them to the pan. (see notes)
- Cover and steam for 5-7 minutes until the whites are thoroughly cooked and the yolks are cooked the way you like them. (see notes)
Notes
- Eggs - For this recipe, I used eight small eggs. If you use large eggs, you'll probably only be able to fit six.
- Cooking the Green Tomatoes - Green tomatoes are very firm compared to red tomatoes, so you'll need to steam and soften them before using them for the sauce. I like to puree mine with an immersion blender, but if you like a chunkier sauce, feel free to use a hand-held potato masher to break down the cooked tomatoes.
- Poaching the eggs - To ensure that no egg shells accidentally fall in and the eggs cook evenly, crack open each egg individually and place them in small ramekins before adding them to the sauce. When cooking the eggs, it's best to cook them just short of how you like them and then allow them to sit covered for 2 minutes before serving them. The heat from the sauce in the pan will continue cooking the eggs without risking them being overdone.
Nutrition Information
Show Details
Serving
1serving
Calories
304kcal
(15%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
327mg
(109%)
Sodium
1095mg
(46%)
Potassium
414mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1286IU
(26%)
Vitamin C
29mg
(32%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 304kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 327mg | 109% |
| Sodium | 1095mg | 46% |
| Potassium | 414mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1286IU | 26% |
| Vitamin C | 29mg | 32% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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