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Green Tomato Shakshuka<\/p>\nGreen Tomato Shakshuka<\/p>\n
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3 T. extra-virgin olive oil<\/p>\n
1 large onion, halved and thinly sliced<\/p>\n
2 Cubanelle peppers or other sweet green frying peppers\u2014stemmed, seeded and thinly sliced<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
2 medium garlic cloves, thinly sliced<\/p>\n
1 jalape\u00f1o chile\u2014stemmed, seeded and thinly sliced lengthwise<\/p>\n
1 tsp. ground coriander<\/p>\n
\u00bd tsp. toasted cumin seeds<\/p>\n
1 tsp. thyme leaves, roughly chopped<\/p>\n
4 large green tomatoes (about 2\u00bd pounds\/1.2 kg), roughly chopped<\/p>\n
4 large eggs \u00bc pound (115 g) feta cheese, crumbled, for garnish<\/p>\n
Cilantro leaves, for garnish<\/p>\n
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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 jalape\u00f1o 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u2014stemmed, seeded and thinly sliced Kosher salt and freshly ground black pepper 2 medium garlic cloves, thinly sliced 1 jalape\u00f1o chile\u2014stemmed, seeded and thinly sliced lengthwise 1 tsp. ground coriander \u00bd tsp. toasted cumin seeds 1 tsp. thyme leaves, roughly chopped 4 large green tomatoes (about 2\u00bd pounds\/1.2 kg), roughly chopped 4 large eggs \u00bc pound…<\/p>\n