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.
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Equipment
- frying pan
Servings 4
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
- First of all, preheat your oven to 220 degrees Celsius.
- Lightly oil a baking tray and add your potato.
- Bake for around 20 minutes, flipping once, until the potato is soft on the inside and starting to crisp on the outside.
- Meanwhile, add sunflower oil to your frying pan and heat on a medium to high setting.
- Add your aubergine and fry until softened and browning.
- Place your potato and aubergine in a large serving bowl and leave to cool.
- Now, using the same frying pan that you used for your aubergine, begin your tomato sauce.
- Gently heat 1 tbsp sunflower oil and add your onion and peppers.
- Sauté until your onion and pepper is starting to soften. Around 5 minutes.
- Now add your tomatoes and garlic. Stir and simmer until your tomatoes have broken down.
- Add your dried herbs, spices and salt & pepper then stir.
- As your tomato sauce reduces, add a splash of water, your vinegar and sugar.
- Stir everything together and do a taste test. Add more seasoning if necessary.
- 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.
- Once you are happy with your sauce, remove from the heat and allow to cool a little.
- Now pour the sauce over the potato and aubergine and gently mix together to create your Turkish şakşuka.
- 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
Calories: 155kcal
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