Green Tomato Shakshuka

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

2 Cubanelle peppers or other sweet green frying peppers—stemmed, seeded and thinly sliced

Kosher salt and freshly ground black pepper

2 medium garlic cloves, thinly sliced

1 jalapeño chile—stemmed, seeded and thinly sliced lengthwise

1 tsp. ground coriander

½ tsp. toasted cumin seeds

1 tsp. thyme leaves, roughly chopped

4 large green tomatoes (about 2½ pounds/1.2 kg), roughly chopped

4 large eggs ¼ pound (115 g) feta cheese, crumbled, for garnish

Cilantro leaves, for garnish

 

In a large deep skillet, heat the oil over medium-low heat. Add the onion and peppers and a large pinch of salt and cook, stirring frequently, until soft, 15 to 20 minutes. Add the garlic and jalapeño and cook over moderate heat until softened, about 2 minutes. Add the coriander, cumin seeds and thyme and cook until fragrant, about 1 minute. Add the tomatoes, cover the pan and cook over medium-low heat until the tomatoes start to break down, about 10 minutes. Use a spoon to break up the tomatoes and cook, uncovered, until a thick sauce forms, about 10 minutes longer. Season with salt and pepper.