Name: Şakşuka (Turkish Eggplant Shakshuka) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 1 medium russet potato (peeled and diced into 1 cm cubes); 2.2 lbs (1 kg) eggplant, diced into 1 cm cubes; ½ green bell pepper, diced; ½ medium yellow onion, diced; 2 large beefsteak tomatoes, finely diced; 3 cloves garlic, peeled and sliced; ⅓ cup olive oil; 1 tablespoon extra olive oil (optional, for tomato sauce); 2 teaspoons tatlı biber salçası (Turkish pepper paste or tomato paste); ½ teaspoon salt (or to taste, for vegetables); ¾ teaspoon salt (for tomato sauce); 1 teaspoon smoked paprika; 1 teaspoon ground coriander; ½ teaspoon toasted cumin seeds; 1 teaspoon crushed red pepper flakes; ½ teaspoon dried or fresh thyme; ½ teaspoon ground black pepper; 1 ½ teaspoons white vinegar; 1 teaspoon sugar; 2 tablespoons minced fresh parsley; 4 teaspoons finely minced red or yellow onion

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Introduction

Şakşuka is a vibrant Turkish dish featuring tender eggplant, potatoes, and a rich tomato sauce infused with fragrant spices. This warm and comforting recipe is perfect as a side or a vegetarian main that will brighten up any meal.

A close-up of a dish served in a white bowl showing two visible layers: the bottom layer is chunky pieces of roasted eggplant with a soft, slightly glistening texture in brown and light yellow tones, and the top layer is a thick, rich red tomato sauce with small diced pieces and a slightly chunky texture, garnished with bright green parsley leaves scattered on top. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium russet potato (peeled and diced into 1 cm cubes)
⅓ cup olive oil
1 kg (2.2 lbs) eggplant, diced into 1 cm cubes
½ green bell pepper, diced
½ teaspoon salt (or to taste)
½ medium yellow onion, diced
2 large beefsteak tomatoes, finely diced
3 cloves garlic, peeled and sliced
1 teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon toasted cumin seeds
1 teaspoon crushed red pepper flakes
½ teaspoon dried or fresh thyme
½ teaspoon ground black pepper
1 ½ teaspoons white vinegar
1 teaspoon sugar
2 teaspoons tatlı biber salçası (Turkish pepper paste or tomato paste)
¾ teaspoon salt
2 tablespoons minced fresh parsley
4 teaspoons finely minced red or yellow onion

Instructions

Step 1: Place the peeled, diced potatoes in a saucepan and cover with water. Bring to a boil over high heat and cook until fork-tender, then drain in a colander.
Step 2: While the potatoes cook, heat the olive oil in a wok, dutch oven, or large cast iron skillet over high heat.
Step 3: After about 60 seconds, when the oil is hot, add the diced eggplant. Fry the eggplant, stirring regularly, for about 6 minutes until evenly golden.
Step 4: Add the drained potatoes, diced green bell pepper, and ½ teaspoon salt to the pan. Sauté everything together for 3 minutes until the peppers soften.
Step 5: Transfer the fried vegetables to a serving bowl and set aside while you prepare the tomato sauce.
Step 6: Return the pan to high heat and add a tablespoon of olive oil if the pan is dry. Add the diced tomato and onion and sauté for 3 minutes until the tomato breaks down and the onion is fragrant.
Step 7: Stir in the garlic, smoked paprika, ground coriander, toasted cumin seeds, crushed red pepper flakes, thyme, and black pepper. Cook for an additional 2 minutes until fragrant.
Step 8: Add the white vinegar, sugar, Turkish pepper paste (or tomato paste), and ¾ teaspoon salt. Reduce heat to low and simmer the sauce for 8 minutes, stirring occasionally until it thickens and darkens.
Step 9: Pour the tomato sauce over the eggplant, potatoes, and peppers. Garnish with fresh parsley and minced onion before serving.

Tips & Variations

For a richer flavor, use smoked paprika and freshly toasted cumin seeds.
You can substitute Serbian ajvar or another red pepper paste if Turkish pepper paste is unavailable.
Add a squeeze of lemon juice before serving to brighten the flavors.
Serve with crusty bread or alongside grilled meats for a complete meal.

Storage

Store leftover şakşuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also tastes great at room temperature, making it perfect for picnic-style meals.

How to Serve

A close-up image of a small white ceramic bowl filled with chunky vegetable spread featuring roasted red tomatoes, soft beige eggplant pieces, and hints of green herbs, all mixed together with a slightly oily texture. The bowl sits on a surface with a white marbled texture, beside toasted slices of bread that are golden brown with some charred edges and bits of seeds. In the background, another larger white bowl with more of the vegetable spread is blurred out. The colors contrast well with the vibrant red, muted browns, and green leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of eggplant for this recipe?

Yes, any firm, medium to large eggplant will work well. Just make sure to dice them uniformly for even cooking.

Is şakşuka traditionally served hot or cold?

Şakşuka is typically served warm or at room temperature as a meze (appetizer) or side dish, but it tastes delicious chilled as well.