Green Tomato Shakshuka
By All-Clad & Chef Hugh Acheson
Green Tomato Shakshuka
By All-Clad & Chef Hugh Acheson
Yield/Serves:
Makes 4 servings
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, minced
- 1 poblano pepper, cored, seeded, and finely diced
- 1 jalapeño pepper, cored, seeded, and finely diced
- 2 cloves garlic, minced
- ½ teaspoon cumin
- Pinch of cayenne
- ½ cup cilantro stems, finely minced
- ¼ cup cilantro leaves to garnish
- 3 medium sized green tomatoes, diced
- 1 cup chicken stock
- 1 cup feta cheese
- 1 teaspoon kosher salt
- 8 eggs
The new hipster staple egg dish is a crowd pleaser and this version takes on a different profile by using green tomatoes in place of red ones. Green tomatoes cook down into a sweet delight of a stew and then the eggs get added and the skillet does the rest. This is hands down the most rewarding brunch dish you will make in a while, and so easy to boot. And using that All-Clad Electric Skillet is a great way to free up space on the stove when the brunch crowd starts gathering in your kitchen.
With the skillet set at 375°F, sweat onion for 5 mins. Then add poblano, jalapeño, and garlic and cook for another 5 mins. Add cumin, hearty pinch of cayenne, and ½ cup cilantro stems. Add the green tomatoes and cook for another 3 mins, then add chicken stock. Then sprinkle feta around the skillet and add salt. Let cook for 3 mins.
Now, to get the eggs we need, we need to remove about ⅔ of the egg whites. This will help the eggs cook to a nice custard-like texture. Gather four small ramekins, and set nearby. To remove egg whites, gently crack the egg and cup the egg yolk back and forth between the halves, until some of the whites are removed. Add the egg yolks to the ramekins, with two yolks in each. Once separated, add egg yolks (in their pairs) to their own separate spaces in the electric skillet. Lower to 300°F, cover and cook for 10 mins. Once the yolks are beginning to custard, and the bit of remaining egg whites are beginning to set, turn off skillet. Garnish with cilantro leaves and serve in small bowls, giving each bowl its pair of cooked eggs.
With the skillet set at 375°F, sweat onion for 5 mins. Then add poblano, jalapeño, and garlic and cook for another 5 mins. Add cumin, hearty pinch of cayenne, and ½ cup cilantro stems. Add the green tomatoes and cook for another 3 mins, then add chicken stock. Then sprinkle feta around the skillet and add salt. Let cook for 3 mins.
Now, to get the eggs we need, we need to remove about ⅔ of the egg whites. This will help the eggs cook to a nice custard-like texture. Gather four small ramekins, and set nearby. To remove egg whites, gently crack the egg and cup the egg yolk back and forth between the halves, until some of the whites are removed. Add the egg yolks to the ramekins, with two yolks in each. Once separated, add egg yolks (in their pairs) to their own separate spaces in the electric skillet. Lower to 300°F, cover and cook for 10 mins. Once the yolks are beginning to custard, and the bit of remaining egg whites are beginning to set, turn off skillet. Garnish with cilantro leaves and serve in small bowls, giving each bowl its pair of cooked eggs.