Puerto Rican Style Şakşuka


Puerto Rican Style Şakşuka

Tropical Twist Şakşuka: A Puerto Rican Delight

In the vibrant and flavorful world of Puerto Rican cuisine, we bring you a delightful twist on the Turkish classic, Şakşuka. Bursting with tropical flavors and local ingredients, this Puerto Rican Style Şakşuka is a true fusion of cultures. Get ready to indulge in a dish that combines the best of both worlds!

Jan Dec

20 minutes

25 minutes

45 minutes

4 servings


Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Atkins


While the original Turkish Şakşuka features Mediterranean flavors and ingredients like eggplant, tomatoes, and peppers, our Puerto Rican adaptation infuses the dish with tropical elements. We incorporate local Puerto Rican vegetables such as plantains, yuca, and malanga, and add a touch of Caribbean spices to create a unique and exciting flavor profile. We alse have the original recipe for Şakşuka, so you can check it out.


  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 5g, 1g
  • Carbohydrates (total, sugars): 50g, 20g
  • Protein: 4g
  • Fiber: 6g
  • Salt: 1g


  1. 1.
    In a large skillet, heat the olive oil over medium heat.
  2. 2.
    Add the sliced plantains and cook until golden brown on both sides. Remove from the skillet and set aside.
  3. 3.
    In the same skillet, add the yuca and malanga cubes. Cook until they are tender but still firm. Remove from the skillet and set aside.
  4. 4.
    In the same skillet, add the diced tomatoes, sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are softened.
  5. 5.
    Add the cooked plantains, yuca, and malanga back to the skillet.
  6. 6.
    Sprinkle the ground cumin, paprika, dried oregano, salt, and pepper over the mixture. Stir well to combine.
  7. 7.
    Reduce the heat to low and let the flavors meld together for about 5 minutes.
  8. 8.
    Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

  • Plantains — Make sure the plantains are ripe but still firm for the best texture and flavor.
  • Yuca — Boil the yuca cubes until they are easily pierced with a fork, then drain and proceed with the recipe.
  • Malanga — Handle malanga with care as it can cause skin irritation for some individuals. Peel it using gloves or a kitchen towel.

Tips & Tricks

  • For an extra kick of flavor, add a splash of lime juice to the dish before serving.
  • If you prefer a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the skillet.
  • Serve the Puerto Rican Style Şakşuka with a side of rice or warm tortillas for a complete meal.
  • Feel free to customize the dish by adding other Puerto Rican vegetables like sweet potatoes or green plantains.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Puerto Rican Style Şakşuka as a main course, accompanied by a side of rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the colorful mixture of vegetables on a serving platter, allowing the vibrant hues to shine through. Sprinkle some additional chopped cilantro on top for an appealing presentation.