This Easy Shakshuka Recipe (Green Tomato) is a delicious twist on a classic favorite. Prepared with zesty green tomatoes, this rich, savory, fresh, and tangy recipe is ready in just 30 minutes. Simple to make and perfect for a hearty breakfast or a light dinner, this dish is a must-try.
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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.
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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.
Expert Tips
- Use the right cooking pan. I use a 14" Scan Pan for this quantity of eggs. Make sure whatever pan you use is wide and shallow. This allows for room to cook many eggs in one go and makes for a perfect presentation.
- Be careful when adding the eggs. For best results, break each egg into a ramekin and then add it to the green sauce. This ensures no accidental shells fall into the mixture and also allows you to pour in the eggs quickly, allowing for more even cooking.
- Don't overcook the eggs. I always stop cooking 2 minutes before the eggs are the desired consistency and then leave them covered to finish cooking. I usually cook them for 5 minutes for runny yolks, 6 minutes for jammy yolks, and 7 minutes for firm yolks.
Recipe FAQS
Original shakshuka is cooked with red tomatoes. It will taste less tangy than this green one, but given the texture of red tomatoes, your recipe can be cooked in one pan from start to finish.
Eggs in Purgatory are the Italian version of Shakshuka. Cooked in a similar manner, these are seasoned with Italian herbs like oregano and parsley versus Middle Eastern spices.
Leftover shakshuka can be stored in an airtight container in the fridge for up to 2 days maximum. However, the eggs will not maintain their texture, especially if reheated. I usually cook just as many eggs as I plan to eat. If I have leftover sauce, I like to use it as a dip or sandwich topping.
Other breakfast recipes you may like
If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Easy Shakshuka Recipe (Green Tomato)
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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)
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