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4.2 from 15 votes

Şakşuka - A Turkish Recipe

Şakşuka is a traditional Turkish dish that can be served as part of a meze or as a side dish. It is full of sauteed vegetables, including eggplant, zucchini, and bell peppers in a thick garlicky tomato sauce. This rich vegetable ragout recipe is so easy to make at home! With whatever vegetables you have on hand. A great one for meal prep as it tastes amazing at room temperature!

Prep Time
10 mins
Cook Time
10 mins
Salting
15 mins
Total Time
40 mins
Servings: 4
Calories: 267 kcal
Course: Side Dish , Appetizer
Cuisine: Turkish

Ingredients

  • 1 eggplant
  • 1 tablespoon salt (will be washed off)
  • 1 red onion
  • 2 zucchini
  • 1 red bell pepper
  • 1 green bell pepper
  • 5 cloves garlic
  • 6 tablespoon olive oil
  • 1 can tomatoes 14.5oz/400g can
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon black pepper

Instructions

    Cup of Yum
  1. Cut the eggplant into bite-sized chunks. Then sprinkle the eggplant chunks with salt and place in a colander or strainer and leave it to sit for 15-30 minutes.1 eggplant1 tbsp salt
  2. Wash the eggplant thoroughly in cold water, then drain it well and pat it dry with paper towel. Set the eggplant on a fresh piece of paper towel, while you chop the remaining veg.
  3. Peel and roughly chop the red onion. Then cut the peppers and zucchini into large chunks. 1 red onion2 zucchini1 red bell pepper1 green bell pepper
  4. Peel and thinly slice the garlic.5 cloves garlic
  5. In a large high sided skillet, use half of the olive oil to fry the eggplant and zucchini chunks until they are golden. Use a slotted spoon to remove them from the pan and drain them off on paper towels. 6 tbsp olive oil
  6. Use the remaining olive oil to fry the peppers and onions for 2-3 minutes until slightly softened.6 tbsp olive oil
  7. Add the garlic to the pan and stir until aromatic (20-30 seconds)
  8. Then add in the canned tomatoes, sugar, salt, and pepper. 1 can tomatoes1 tsp salt1 tsp sugar¼ tsp black pepper
  9. Simmer rapidly for 5 minutes until thickened.
  10. Add the eggplant, and zucchini back into the tomato sauce and stir together well.
  11. Serve warm or allow to cool.

Nutrition Information

Calories 267kcal (13%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 3g (15%) Sodium 596mg (25%) Potassium 688mg (20%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 1264IU (25%) Vitamin C 85mg (94%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 267

% Daily Value*

Calories 267kcal 13%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 22g 34%
Saturated Fat 3g 15%
Sodium 596mg 25%
Potassium 688mg 15%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 1264IU 25%
Vitamin C 85mg 94%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.