Classic Şakşuka Recipe

Ingredients

Since the target cuisine is also Turkish, there are no significant differences from the original recipe. We will be using the same ingredients and cooking methods to maintain the authentic taste of Şakşuka. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 large eggplants (about 500g) 2 large eggplants (about 500g)
• 2 medium-sized green bell peppers 2 medium-sized green bell peppers
• 2 medium-sized red bell peppers 2 medium-sized red bell peppers
• 2 medium-sized tomatoes 2 medium-sized tomatoes
• 1 large onion 1 large onion
• 4 cloves of garlic 4 cloves of garlic
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 3g
• Fiber: 7g
• Salt: 1.2g

Preparation

1. 1.
   Wash the eggplants, bell peppers, and tomatoes. Peel the eggplants in stripes, leaving some skin intact. Cut the eggplants, bell peppers, and tomatoes into small cubes.
2. 2.
   Finely chop the onion and mince the garlic cloves.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the tomato paste to the pan and cook for a minute, stirring constantly.
5. 5.
   Add the cubed eggplants, bell peppers, and tomatoes to the pan. Stir well to combine.
6. 6.
   Season with sugar, salt, black pepper, and paprika. Mix everything together.
7. 7.
   Reduce the heat to low, cover the pan, and let the Şakşuka simmer for about 30 minutes, or until the vegetables are tender.
8. 8.
   Once cooked, remove from heat and let it cool slightly.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplants — Salting the eggplants before cooking helps to remove any bitterness. Simply sprinkle salt on the cut surfaces and let them sit for 15 minutes, then rinse and pat dry before using.
• Tomatoes — If you prefer a smoother texture, you can blanch the tomatoes before peeling. Make a small "X" incision on the bottom of each tomato, then place them in boiling water for 30 seconds. Remove and transfer to an ice bath. The skin will easily peel off.

Tips & Tricks

• For a smoky flavor, you can grill the eggplants before adding them to the stew.
• Serve Şakşuka warm or at room temperature with crusty bread for a complete meal.
• Customize the spice level by adding chili flakes or a pinch of cayenne pepper.
• Leftover Şakşuka can be refrigerated and enjoyed the next day, as the flavors develop even more.

Serving advice

Serve Şakşuka as a main course or as a side dish alongside grilled meats or kebabs. It pairs well with rice pilaf or bulgur.

Presentation advice

Garnish the Şakşuka with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl or on a platter to showcase the vibrant vegetables.