Caribbean Style Şakşuka

Ingredients

While the original Turkish Şakşuka features Mediterranean flavors, our Caribbean adaptation infuses the dish with tropical ingredients and spices commonly found in Caribbean cuisine. The addition of vibrant fruits, such as mango and pineapple, along with fiery scotch bonnet peppers, gives this dish a distinct Caribbean flair. The use of Caribbean spices like allspice and thyme further enhances the unique flavors of this adaptation. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 eggplant, diced 1 eggplant, diced
• 2 zucchinis, diced 2 zucchinis, diced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 mango, peeled and diced 1 mango, peeled and diced
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 26g, 14g
• Protein: 3g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and chopped scotch bonnet pepper. Sauté until the onion becomes translucent.
3. 3.
   Add the diced red and yellow bell peppers, eggplant, and zucchinis to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the tomato sauce and vegetable broth. Stir in the ground allspice, dried thyme, salt, and black pepper.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the vegetables are tender.
6. 6.
   Stir in the diced mango and pineapple. Cook for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Eggplant — To remove any bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse well before using in the recipe.
• Scotch bonnet pepper — Handle with caution and wear gloves when chopping, as it is a very spicy pepper. Adjust the amount according to your spice tolerance.
• Mango — Choose a ripe mango for the best flavor. Look for a fruit that gives slightly when gently squeezed.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lime juice over the finished dish.
• Serve the Caribbean Style Şakşuka with warm crusty bread or fluffy white rice to soak up the delicious sauce.
• Feel free to add other Caribbean vegetables like okra or callaloo for additional texture and taste.
• Adjust the spiciness by adding more or less scotch bonnet pepper according to your preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Caribbean Style Şakşuka as a main course accompanied by a side of rice or bread. It can also be served as a side dish alongside grilled fish or chicken for a complete Caribbean meal experience.

Presentation advice

Garnish the Caribbean Style Şakşuka with fresh cilantro leaves for a pop of color. Serve it in a vibrant, Caribbean-inspired bowl or plate to enhance the tropical feel of the dish.