Green Tomato Shakshuka

  • 8-10 green tomatoes, boiled, peeled, mashed
  • 1 yellow onion, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 2 cubanelle/Anaheim/poblano peppers(depending on spice), thinly sliced
  • 5 cloves garlic, thinly sliced
  • 1 bunch Swiss chard, cut off of stems
  • Eggs
  • Cumin
  • Paprika
  • Garlic powder
  • Onion powder
  • Turmeric
  • Salt
  • Pepper

 

  • 1 jalapeño pepper
  • 1 avocado
  • Queso blanco
  • Cilantro
  • Lime juice

 

  1. Take your green tomatoes and score them at the bottom with an “X”. Remove any stems and stickers. Place in a large crock and cover with water. Bring to a medium boil for 10-12 minutes or until soft to touch and skin has begun to peel. Green tomatoes are extra unripe so the time may vary.
  2. Drain tomatoes and place in ice bath. Skin should easily be peeled now. Dice up peeled tomatoes and place back in crock. Heat on medium while mashing with wooden spoon until you have a chunky tomato sauce. Put aside.
  3. In skillet, sauté garlic, onions, Swiss chard and peppers with a small amount of olive oil. Add cumin, turmeric, garlic powder, onion powder, salt, pepper, and a small amount of paprika. No measurements here, because you should do it to your personal taste. I typically do 1/2 tsp of each, with only a quick splash of paprika.
  4. Add tomato mix to the sautéed vegetables. Simmer for 10-12 minutes. It will thicken a bit.
  5. With a ladle, create a few pockets in the shakshuka. Crack an egg slowly into each “hole”, keeping the egg white contained as much as possible. Put lid on shakshuka and simmer for 5-10 minutes or until eggs are cooked to your liking. You can typically tell based on the firmness of the yolk to the touch of your spoon. All egg whites should be cooked through.
  6. Serve topped with queso fresco (cotija or feta also work), a squeeze of lime, some sliced avocado, some sliced fresh jalapeño, and cilantro if desired.

Great with a side of fresh tortillas, tortilla chips, or good local bread.

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