Şakşuka Recipe – Turkey Special
Şakşuka is a flavorful and colorful Turkish dish made with fried vegetables—primarily eggplant—simmered in a rich tomato-based sauce. Bursting with Mediterranean spices and textures, this vegetarian side dish is popular both as a meze (appetizer) and a light main course. Served warm or at room temperature, Şakşuka pairs beautifully with crusty bread or alongside grilled meats. Its deep flavors and vibrant appearance make it a standout addition to any meal. Let’s explore this classic and comforting Turkish favorite
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Vegetables:
- 2 medium eggplants, diced into small cubes
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini (optional), chopped
- 1-2 potatoes (optional), diced
- Vegetable oil (for frying)
- Salt, to taste
For the Tomato Sauce:
- 3 tablespoons olive oil
- 1 medium onion, finely chopped2-3 garlic cloves, minced
- 3 large tomatoes, grated or finely chopped (or 1 can crushed tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- A pinch of red pepper flakes (optional, for heat)
For Garnish:
- Chopped parsley (optional)
- A drizzle of olive oil
Prepare the Vegetables:
Sprinkle salt on the diced eggplants and let them sit in a colander for 15–20 minutes to remove bitterness.
Rinse and pat dry.
In a deep pan, heat vegetable oil and fry the eggplant until golden brown and tender.
Remove and drain on paper towels.
Fry the bell peppers, zucchini, and potatoes (if using) separately until lightly browned and cooked.
Drain excess oil.
Make the Tomato Sauce:
In a separate pan, heat olive oil over medium heat.
Add chopped onions and sauté until translucent.
Stir in the garlic and cook for another minute.
Add the tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes.
Simmer for 10–15 minutes until the sauce thickens and the flavors develop.
Combine and Simmer:
Add all the fried vegetables to the tomato sauce.
Gently stir to coat the vegetables evenly.
Simmer for another 5 minutes to allow the flavors to blend.
Serve:
Let the Şakşuka cool slightly. Serve warm or at room temperature.
Garnish with chopped parsley and a drizzle of olive oil if desired.
Enjoy with warm bread, rice, or as a side to grilled meats.
Recipe Notes :
Vegetable Options : Eggplant is the star, but you can include zucchini and potatoes for variety.
Frying Tips : Make sure to fry in batches to avoid overcrowding the pan, which can make the veggies soggy.
Tomatoes : Fresh grated tomatoes give a more authentic flavor, but canned tomatoes work well too.
Serving Ideas : Great as a cold appetizer or warm side dish with bread, pilaf, or kebabs.
