Turkish Shakshuka – A Flavorful Delight
Turkish Shakshuka is a flavorful and hearty dish that highlights eggplants, tomatoes, and peppers, cooked in a rich, spiced tomato sauce. Unlike its egg-based Middle Eastern counterparts, this Turkish version is a vegetable-forward dish, often served as a meze or main course. Perfectly balanced with aromatic spices, it pairs beautifully with fresh bread, rice, or yogurt. Learn how to make an authentic version with this step-by-step guide.
Equipment
- Large Skillet or Frying Pan
- Cutting board
- Knife
- Wooden Spoon
- Paper towel (for draining eggplant)
- Serving dish
Ingredients
Amount Unit Name Notes
- 2 medium Eggplants Peeled and diced
- 2 medium Tomatoes Fresh or canned diced
- 1 large Red bell pepper Chopped
- 1 small Green chili pepper Finely chopped optional for spice
- 1 small Onion Diced
- 3 cloves Garlic Minced
- 3 tbsp Olive oil For sautéing
- 1 tsp Paprika Adds depth of flavor
- ½ tsp Red pepper flakes Adjust to taste
- ½ tsp Cumin Optional for earthiness
- ½ tsp Salt To taste
- ½ tsp Black pepper To taste
- ½ cup Fresh parsley Chopped for garnish
- ¼ cup Yogurt Optional for serving
- 4 slices Bread For serving
Instructions
Step 1: Prepare the Vegetables
- Peel and dice the eggplants into small cubes. Sprinkle with salt and let them sit for 10 minutes to remove bitterness. Pat dry with a paper towel.
- Dice the tomatoes, chop the peppers, and mince the garlic and onion.
Step 2: Sauté the Base
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onions and garlic, sautéing until fragrant.
- Stir in the bell pepper and green chili pepper, cooking until softened.
Step 3: Fry the Eggplants
- In a separate pan, heat 1 tablespoon of olive oil.
- Add the diced eggplants, frying until golden brown on all sides. Drain on a paper towel to remove excess oil.
Step 4: Combine Ingredients
- Stir in the diced tomatoes to the skillet with the sautéed onions and peppers.
- Add the paprika, red pepper flakes, cumin, salt, and black pepper.
- Let the sauce simmer for 10–15 minutes until thickened.
Step 5: Simmer and Serve
- Stir in the fried eggplants, mixing well to coat them in the tomato sauce.
- Simmer for an additional 5 minutes, allowing flavors to meld.
- Garnish with fresh parsley and serve warm with bread or rice.
- Optionally, drizzle with yogurt for added creaminess.
Nutrition Per Serving (Approximate)
- Nutrient Amount
- Calories 220 kcal
- Protein 5g
- Carbohydrates 20g
- Fat 12g
- Fiber 6g
- More nutrients available in WP Recipe Maker Premium.
Recipe Notes
- For a lighter version, use baked eggplants instead of frying.
- Adjust spice level by increasing or reducing red pepper flakes.
- Add chickpeas for a protein boost and heartier dish.
- Serve with Turkish pita, bazlama, or crusty bread to soak up the sauce.
FAQs
- What is Turkish Shakshuka made of?
- Turkish Shakshuka is a vegetable-based dish featuring eggplants, tomatoes, peppers, garlic, and onions, seasoned with Mediterranean spices.
- How is Turkish Shakshuka different from other shakshuka recipes?
- Unlike Middle Eastern shakshuka, which includes poached eggs in tomato sauce, Turkish Shakshuka focuses on sautéed vegetables without eggs.
- Can I make Turkish Shakshuka in advance?
- Yes! Prepare the sauce and vegetables ahead of time and refrigerate. Reheat and serve fresh.
- What goes well with Turkish Shakshuka?
- It pairs well with yogurt, fresh bread, rice, or bulgur pilaf.
- Is Turkish Shakshuka vegetarian?
- Yes, the traditional version is vegetarian. However, you can add ground meat or chickpeas for extra protein.