This delicious Turkish Shakshuka has eggs simmered in a spiced tomato sauce and topped with feta cheese for a meal that is equally delicious for breakfast, lunch or dinner.
Shakshuka originated in North Africa around the mid-16th century and has since spread throughout the Mediterranean and the Middle East with each region putting its own spin on this dish.
Turkish Shakshuka is equally delicious and satisfying whether enjoyed for breakfast, brunch, lunch or dinner. Simply serve it with a Chopped Greek Salad and some pita bread for a balanced meal.
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Ingredients
Here's what you need to make Turkish Shakshuka:
- crushed tomatoes
- tomato paste
- feta cheese
- onion
- bell pepper
- minced garlic
- olive oil
- minced garlic
- salt
- pepper
- sugar
- smoked paprika
- chili powder
- cumin
- cayenne pepper
See recipe card for quantities.
Instructions
Here's how to make Turkish Shakshuka:
1. Dice the onion and bell pepper.
2. Then, add the olive oil, diced onion and bell pepper to an oven-safe pot over medium heat. Saute while stirring with a wooden spoon until the vegetables have softened, about 10 minutes. Once the vegetables have softened, add the garlic and saute for 1 additional minute.
3. Add the crushed tomatoes, tomato paste, sugar, smoked paprika, chili powder, cumin, salt, pepper and cayenne, stirring to combine. Simmer for 5 minutes to let the flavors combine.
4. Gently crack eggs over the top of the pot, cover and simmer until the whites are set, about 10 minutes. Remove from heat, sprinkle with feta and cool for 5 minutes prior to serving. (Alternatively, when you crack the eggs over the tomato sauce you can move the uncovered pot to the oven and bake at 425 for 10-15 minutes until the eggs are set.)
Hint: Serve Turkish Shakshuka with pita bread for scooping up the extra sauce.
Substitutions
Want to substitute an ingredient in Turkish Shakshuka? Here's how:
- Crushed tomatoes - use an equal amount of canned tomato sauce in place of the crushed tomatoes for a smoother sauce texture.
- Olive oil - use an equal amount of a different mild oil such as avocado or canola oil.
- Sugar - use an equal amount of an alternative sweetener in place of the sugar.
Variations
Try one of these variations of Turkish Shakshuka:
- Keto - omit the sugar or use an equal amount of monk fruit sweetener in place of the sugar.
- Meaty - add cooked and crumbled sausage or ground beef to the tomato sauce
- Spicy - increase the cayenne pepper to ½-3/4 teaspoon for a spicier shakshuka.
- Mediterranean - Add ¼ cup sliced kalamata olives and/or capers to the tomato sauce to give your shakshuka more of a Mediterranean twist.
Equipment
This equipment comes in handy when making Turkish Shakshuka:
Storage
Store leftover Turkish Shakshuka in an airtight container in the refrigerator for 3-4 days.
Top tip
To make Turkish Shakshuka for a crowd, make a double batch of the tomato base then spread it into a greased 9x13 baking dish, crack the eggs over top and bake as directed.
FAQ
The Turkish version of Shakshuka is called Menemen. The eggs may be left whole as in most other regional shakshuka, or, they may be scrambled with the tomato sauce.
Related
Looking for other easy breakfast recipes? Try these:
Pairing
Serve Turkish Shakshuka with one of these vegetable recipes for a balanced meal the whole family will love
Recipe
Turkish Shakshuka
Ingredients
- ½ onion
- ½ bell pepper (any color)
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- ½ Tablespoon sugar
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 6 eggs
- ⅓ cup feta cheese
Instructions
- Dice the onion and bell pepper.
- Then, add the olive oil, diced onion and bell pepper to an oven-safe pot over medium heat. Saute while stirring with a wooden spoon until the vegetables have softened, about 10 minutes. Once the vegetables have softened, add the garlic and saute for 1 additional minute.
- Add the crushed tomatoes, tomato paste, sugar, smoked paprika, chili powder, cumin, salt, pepper and cayenne, stirring to combine. Simmer for 5 minutes to let the flavors combine.
- Gently crack eggs over the top of the pot, cover and simmer until the whites are set, about 10 minutes. Remove from heat, sprinkle with feta and cool for 5 minutes prior to serving. (Alternatively, when you crack the eggs over the tomato sauce you can move the uncovered pot to the oven and bake at 425 for 10-15 minutes until the eggs are set.)
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
A household fave!