Turkuaz Kitchen Shakshuka

Turkuaz Kitchen Shakshuka is made with butter, olive oil, Anaheim peppers, tomatoes, eggs, feta crumbs, parsley, and red pepper flakes. This delicious shakshuka recipe creates a hearty breakfast that takes about 35 minutes to prepare and can serve up to 4 people.

Turkuaz Kitchen Shakshuka Ingredients

• 3 tbsp butter
• 1 tbsp olive oil
• 2 Anaheim peppers, small cubed
• 4-5 medium tomatoes, small cubed
• Salt, black pepper
• 4 eggs
• 2-3 tbsp feta crumbs
• Parsley
• Red pepper flakes

How To Make Turkuaz Kitchen Shakshuka

1. Heat Butter and Olive Oil: Heat butter in a large pan over medium heat. Then turn down to medium-low heat, add olive oil and chopped peppers, and cook, stirring occasionally, until the peppers have softened (about 4-6 minutes).
2. Add Tomatoes and Cook:Add tomatoes and stir well using a wooden spoon. Season with salt and pepper. Cover with a lid and cook for 20-25 minutes, until the tomatoes are fully cooked and reach a saucy texture. Uncover the lid periodically and mash the tomatoes using the back of a wooden spoon.
3. Make Wells and Add Eggs: Once the mixture has thickened, make 4 wells with a wooden spoon and gently crack the eggs into them. Sprinkle some feta crumbs over the top.
4. Cook Eggs: Cover the pan and cook on low heat until the egg whites are set.
5. Garnish and Serve: Remove from heat, garnish with fresh parsley leaves and red pepper flakes. Serve immediately with warm, crispy fresh bread!

Recipe Tips

• Cook Peppers Thoroughly: Make sure the peppers are fully softened before adding the tomatoes for a better blend of flavors.
• Make Deep Wells: Ensure the wells for the eggs are deep enough to hold them in place.
• Cover the Pan: Covering the pan while cooking the eggs helps them set more evenly.
• Serve Immediately: Shakshuka is best served hot and fresh, right after the eggs are cooked.

What To Serve With Shakshuka

This saucy shakshuka pairs well with warm, crispy bread, pita, fresh salad, or hummus. It can also be served alongside avocado slices, roasted vegetables, or yogurt for a healthy breakfast.

How To Store Leftover Shakshuka

• Refrigerate: First, let the leftover shakshuka cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Shakshuka is not recommended for freezing because the texture of the eggs can become rubbery and unappetizing when thawed.

How To Reheat Leftover Shakshuka

• In The Oven: Preheat the oven to 350°F (175°C). Place the shakshuka in an oven-safe dish, cover with foil, and heat for about 10-15 minutes until warmed through.
• In The Microwave: Transfer a portion of shakshuka to a microwave-safe dish. Cover and microwave on medium power for 1-2 minutes, checking and stirring halfway through.
• On The Stove: Heat a non-stick pan over medium heat. Add the shakshuka and cook, stirring occasionally, until heated through.

Turkuaz Kitchen Shakshuka Nutrition Facts

Serving Size: 1 serving

• Calories: 250
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 200mg
• Sodium: 400mg
• Potassium: 400mg
• Total Carbohydrate: 10g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 10g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Easter Bread
• Turkuaz Kitchen Chicken Doner
• Turkuaz Kitchen Chicken Scampi
• Turkuaz Kitchen Turkish Eggs