Easy Shakshuka Recipe Green Tomato

Shakshuka, meaning “mixed” in Arabic, is an ancient recipe believed to have originated in North West Africa. Tomato stews were popular during the Ottoman Empire, and countries like Tunisia, Morocco, and Yemen all had variations. Regardless of who first created the dish, it is a very popular breakfast today. The basic recipe is hearty, easy, affordable, and can be enjoyed in many ways. I love to pair mine with a paratha, dum ka keema, tawa-fried beef keema, or shami kabab.

Why you’ll love this recipe

Vegetarian and gluten-free - This is perfect for serving at breakfast or brunch when you’re catering to a group with dietary restrictions. Hearty and healthy meal - This easy shakshuka recipe is a great low-carb and high-protein meal. The perfect way to start your day. Great way to use green tomatoes - Do you ever wonder what to do with green tomatoes except fry them? This recipe will become your new favorite way to use them.

Ingredients notes

Green tomatoes - I use unripe, firm green tomatoes in this recipe, just like in my pakora recipe (with green tomatoes). Eggs—This recipe uses 8 small eggs. Using larger eggs may only allow enough space for 6 eggs. Garlic paste—I like to use homemade garlic paste for enhanced flavor, but you can use store-bought paste if you prefer. Spices - I like to add a blend of peppers to my easy shakshuka recipe. The white and black pepper add the necessary flavor without altering the color of the dish too much. Serrano chilies - Since I’m adding less red chili powder than my Pakistani palate is accustomed to, I like to add some serrano chilies as well.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Add some cheese - If your diet allows, Toss in some feta cheese to this easy shakshuka recipe for added flavor and protein. Add more greens - To make this entree heartier and more nutritious, Add some baby spinach or micro greens. Use tomatillos - If you can’t source green tomatoes, tomatillos make a great substitute. Switch up the spices - Try spices like zhug, harissa, Aleppo, or za’atar for less heat and a more authentic Middle Eastern flavor. Serve it with pita - Crusty bread tastes great with these eggs, but give pita bread a shot next time. I promise it won’t disappoint.

How to make this easy shakshuka recipe

First step - Because green tomatoes are firm, the first step is to cook them down a bit. Add ¼ cup of water to a saucepan along with the chopped tomatoes, and use steam to soften them. Second step - After 10 minutes, uncover the saucepan and use an immersion blender to blend the tomatoes. If you prefer a chunkier shakshuka, use a hand-held potato masher to break the tomatoes down. Third step - Heat the cooking oil and saute the chopped onions, garlic, and serrano chilies until the onions are translucent. Fourth step - Add in the dry spices and stir to mix.

Fifth step - Once the ingredients have been sauteed and you’ve allowed them some time to bloom, add the prepared green tomato sauce. Sixth step: Let the mixture come to a simmer, then create some space and gently drop in the eggs at intervals. Seventh step - Cover and cook on medium heat, just until the egg whites start to set. This usually takes 5 minutes. Eighth step - Turn the stove off and cover the pan for 2 minutes to allow the egg whites to complete cooking and set. This will result in perfect runny yolks.