You know what food is underrated and unripened? Green tomatoes. It can be hard to know what to do with them besides the iconic method of breading and frying them, but boy are they worth a little effort. This Green Tomato Shakshuka is the perfect way to make a delicious and nutritious dinner with an underutilized resource!
One important question you may have to ask yourself: where the heck am I going to find green tomatoes? Well, honestly not many spots. My best advice is to plant a few fun tomato variations and pick some before they ripen, but if you’re not in the position (or the season) to do that, try your local farmers or produce market and ask around. Most major grocery stores won’t sell unripe tomatoes because they aren’t in high demand and therefore won’t sell well, but stores that specifically sell local produce will a lot of the time, and sometimes you can get lucky somewhere like Whole Foods or Trader Joes. Wherever you can find them, congrats and get cooking!
Let me know in the comments down below; have you even tried a green tomato?
What is Shakshuka?
Although nobody can pin down the exact origin of this dish, shakshuka has been tracked back to the Ottoman Empire and has become popular in northern Africa and the Middle East. I first tried it in Tel Aviv and it was so spicy it nearly burned my tongue off! Each country has their own version, but the foundation of shakshuka is eggs poached or baked in a tomato, pepper, and onion based sauce. This plant-based recipe is more of a joyful ode to the saucy, spicy baked dish, but it’ll still knock your socks off.
Ingredients
- Avocado oil
- Onion
- Jalapeño
- Bell pepper
- Green tomato
- Garlic
- Swiss chard
- Green chiles
- Lime
- Beans
- Cilantro
. You can substitute canola oil in for avocado oil. I like to use it in this because I think it fits the vibe of the dish better but it’s not necessary.
. If you prefer more spice, don’t de-seed the jalapeños. I often take the seeds out because this item can be really inconsistent in how spicy it is and I like to have more control over the outcome of the dish’s spice level.
. As stated above, check your garden, a produce or farmers market, or even Trader Joe’s and Whole Foods for green tomatoes.
. Swiss chard is a leafy green you may not have ever taken notice of, but that doesn’t mean it hasn’t been there for you! Swiss chard is typically found year round at major grocery stores. It’s a great green to keep in rotation for a great source of vitamin K, A, and C. It also helps keep your meals feeling exciting!
. Green chiles aren’t all that spicy and they add a nice bright acidity to the dish. You can find these in the ethnic aisle of your grocery store or sometimes with canned veggies.
. As always, if cilantro is equivalent to soap in your eyes, just leave it out!
. A note on adding sour cream: this shakshuka is fairly acidic and needs balance. If you are plant-based or dairy free, there are now many vegan alternatives to sour cream at the store. Dairy free or dairy-full, I think this meal is much better with a slightly creamy addition to help balance the flavors and effect.
How to Make This Shakshuka
After cooking down those veggies, stir in the swiss chard and cook it until it’s wilted. That should only take a minute or two, though the stalks will continue to have some crunch. Dump in the remaining ingredients and stir until it’s heated through, then serve!
To begin, heat your oil and toss in the chopped onion, cooking for 5 minutes or so on medium heat. Next, add the other more sturdy produce items, like jalapeños, peppers, tomatoes, and garlic. Stir it around and continue to cook it 5 or so more minutes until it looks fairly softened.
What to Pair this With
Because there’s so much going on in this dish, I like to keep the paring simple so the shakshuka stays the star of the show. If this is a sit down type of meal then I’d choose a scoop or two of brown rice. If it’s a more casual setting, grab a handful of your favorite tortilla chips and start dipping! And hey, shakshuka even works for a hearty breakfast, in which case non-vegans could try it with a fried or poached egg on top. Enjoy!
Green Tomato Shakshuka
Ingredients
- 1 tbsp avocado oil
- 2 cups yellow onion, chopped
- 2 jalapeños, de-seeded and chopped
- 2 green bell peppers, chopped
- 2 cups green tomatoes, chopped
- 2 cloves garlic, shredded or minced
- 3 cups swiss chard with stalks, chopped or sliced
- 4 oz diced green chiles, undrained
- 1 tsp salt
- 2 tbsp lime juice
- 1 1/2 cups cooked black beans, roughly 1 15 oz can
- 2 tbsp cilantro, chopped
Optional Ingredients
- 1/2 cup plant-based or regular sour cream, highly recommended
- 2 cups soy curls, pre-soaked
- cotija cheese, crumbled on top
- lime zest, to top
- cilantro, to top
Instructions
- Heat oil in the skillet on medium and add the onion. Cook about 5 minutes on medium high.
- Stir in jalapeños, bell peppers, green tomatoes, and garlic and cook another 5 minutes.
- Mix in the swiss chard and cook down until it is fully wilted.
- Add chiles, salt, lime juice, and beans (this is where you'd stir in soaked soy curls too).
- Heat through then turn off. If adding sour cream, do it once the heat is off, then serve.
4 thoughts on “Green Tomato Shakshuka”
Here in Portland most of us have neighbors who will gladly part with green tomatoes! I look forward to making this.
Reaching out to others with gardens is a great idea! Honestly, this time of year I think people are looking to get rid of their excess of garden tomatoes, especially ones that aren’t fully ripe.
Going to pick some green tomatoes! Thanks for the delicious idea!
You’ve very welcome!