Name: Tangy Green Tomato Shakshuka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern Fusion
Ingredients: 30 ml olive oil; 150 g yellow onion; 15 g jalapeno pepper; 10 g garlic; 3 g ground cumin; 2 g ground coriander; 500 g unripe green tomatoes; 60 ml water; 2 g kosher salt; 4 large eggs; 10 g fresh cilantro

Equipment

Large skillet with lid

or Braising pan with foil

Wooden spoon

Chef knife

Cutting board

Ingredients

4 servings

Aromatics

30 ml olive oil, room temperature
150 g yellow onion, finely diced
15 g jalapeno pepper, seeded and minced
10 g garlic, minced

Spices

3 g ground cumin
2 g ground coriander

Base Sauce

500 g unripe green tomatoes, cored and diced
60 ml water
2 g kosher salt

Eggs and Garnish

4 large eggs, room temperature
10 g fresh cilantro, roughly chopped

Nutrition (per serving)

191

Calories

Protein

12g

Carbs

13g

Fat

Fiber

Sugar

286mg

Sodium

Method

Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and minced jalapeno, cooking until softened and translucent, about 5 minutes.

5mLook for: Onions are translucent, not brownedFeel: Onions yield easily to a wooden spoon

Stir the minced garlic, ground cumin, and ground coriander into the onion mixture. Cook until highly fragrant, stirring constantly to prevent burning.

1mLook for: Spices coat the vegetables evenlyFeel: Mixture feels slightly dry

Add the diced green tomatoes, water, and salt. Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Simmer uncovered at roughly 95 degrees Celsius or 205 degrees Fahrenheit until the tomatoes break down into a thick, chunky sauce.

15mLook for: Tomatoes lose their structure and merge into a sauceFeel: Spoon pulled through the sauce leaves a brief trail

Use the back of your wooden spoon to create four shallow wells in the simmering tomato sauce. Crack one egg directly into each well.

Cover the skillet immediately to trap the steam. Cook undisturbed until the egg whites are fully opaque and set, but the yolks still jiggle slightly when the pan is nudged.

6mLook for: Egg whites are bright white with no translucent spotsFeel: Yolks spring back gently when poked

Remove the skillet from the heat. Scatter the chopped cilantro over the top and serve straight from the pan.

Chef's Notes

Green tomatoes are simply unripe red tomatoes. They contain more pectin and less water, which gives this sauce a wonderfully thick, jam-like texture without hours of reduction.
The fat in the egg yolks is critical here; it provides a rich, creamy coating that neutralizes the sharp tang of the green tomato base.
For the cleanest poaching aesthetic, crack each egg into a small ramekin first, then gently slide it from the ramekin into the well you made in the sauce.
If adhering strictly to a low-sodium diet, rely on the cumin and coriander to provide depth. The natural tartness of the tomatoes effectively masks the lack of salt.