Şakşuka Recipe – Turkey Special
Şakşuka is a beloved Turkish meze that showcases the vibrant Mediterranean flavors of fried vegetables simmered in a rich tomato sauce. This dish typically features eggplant, peppers, and zucchini, all sautéed in olive oil to bring out their natural sweetness. Often served as a vegetarian side dish, it’s perfect for sharing with friends and family. Whether enjoyed warm or at room temperature, Şakşuka pairs wonderfully with crusty bread or as an accompaniment to grilled meats.
- 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 Variations: While eggplant is the star, you can also include zucchini and potatoes for added texture and flavor.
Sautéing Techniques: Ensure vegetables are fried in batches to avoid overcrowding the pan, which can lead to steaming rather than frying.
Serving Suggestions: Serve Şakşuka with warm pita bread, over rice, or alongside grilled meats for a complete meal.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two.
