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Turkish Şakşuka Recipe

This recipe for Turkish şakşuka meze can be made with or without potato. The ingredients combine perfectly to give a tasty side dish.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 4
Calories: 155 kcal
Course: Appetizer
Cuisine: Turkish

Ingredients

  • 3 small aubergines (eggplants) (cut into 1 centimetre cubes)
  • 2 large tomatoes (finely chopped)
  • 1 medium potato (washed & cut into 1 centimetre cubes)
  • 1 medium onion (peeled & finely chopped)
  • 1 large green pepper (deseeded & finely chopped)
  • 5 cloves garlic (peeled & finely chopped or sliced)
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli flakes (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • salt & pepper (to season)
  • 2 tablespoons sunflower oil (1 for frying your aubergine, 1 for cooking your tomato sauce)
  • 1 tablespoon fresh parsley (roughly chopped, to garnish)

Instructions

    Cup of Yum
  1. First of all, preheat your oven to 220 degrees Celsius.
  2. Lightly oil a baking tray and add your potato.
  3. Bake for around 20 minutes, flipping once, until the potato is soft on the inside and starting to crisp on the outside.
  4. Meanwhile, add sunflower oil to your frying pan and heat on a medium to high setting.
  5. Add your aubergine and fry until softened and browning.
  6. Place your potato and aubergine in a large serving bowl and leave to cool.
  7. Now, using the same frying pan that you used for your aubergine, begin your tomato sauce.
  8. Gently heat 1 tbsp sunflower oil and add your onion and peppers.
  9. Sauté until your onion and pepper is starting to soften. Around 5 minutes.
  10. Now add your tomatoes and garlic. Stir and simmer until your tomatoes have broken down.
  11. Add your dried herbs, spices and salt & pepper then stir.
  12. As your tomato sauce reduces, add a splash of water, your vinegar and sugar.
  13. Stir everything together and do a taste test. Add more seasoning if necessary.
  14. Allow your tomato sauce to simmer for 20 minutes or so to let the flavours infuse, adding a splash of water if it starts to get too dry. You are aiming for a medium-thick sauce.
  15. Once you are happy with your sauce, remove from the heat and allow to cool a little.
  16. Now pour the sauce over the potato and aubergine and gently mix together to create your Turkish şakşuka.
  17. Serve your şakşuka cold, garnished with the fresh, chopped parsley.

Notes

  • As with all our recipes, the calorie count for this şakşuka recipe is meant as a rough guide only. 
  • There is no need to peel your potato for this recipe as there are lots of nutrients in the skin. Just give it a good wash.
  • If you find aubergine skin too tough, you can peel stripes off it before you fry it, as with our recipe for karnıyarık and imam bayıldı.
  • Serve your Turkish şakşuka in a large bowl or as four individual portions. 

Nutrition Information

Calories 155kcal (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%

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