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Turkish Shakshuka with poached eggs and fresh herbs in a skillet
Rich Tomato and Eggplant Shakshuka with Eggs

Turkish Shakshuka with Poached Eggs

Author: Flavelo
Recipes Main Courses
Şakşuka is not just a vegetable stew; it's the king of Mediterranean breakfasts. The secret lies in layering the vegetables and patiently melding the flavors. While often served as a meze, this version poaches the eggs directly in the thick, rich tomato sauce—similar to Menemen—allowing the yolks to become a creamy sauce of their own.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Deep skillet with lid
  • Sharp knife

Allergen Information

⚠️ Egg

Instructions

1 ✓

Cut the eggplant into 3/4-inch cubes, salt generously, and let sit in a colander for 15 minutes. Rinse and pat dry.

Tip: Salting 'sweats' the eggplant: osmosis draws out bitter juices and excess water, preventing it from absorbing too much oil and helping it cook faster.
2 ✓

Scald the tomatoes in hot water, peel, and dice. Chop the onion and garlic; slice the peppers into rings.

Tip: Peeled tomatoes break down completely, creating a thick, uniform sauce.
3 ✓

Heat oil in the skillet and sauté the onion and peppers until translucent. Add the garlic and cook for another minute until fragrant.

Tip: Add garlic later, as its high sugar content makes it burn and turn bitter quickly.
4 ✓

Add the eggplant and sauté for 5-7 minutes until it gains color and begins to soften.

Tip: The Maillard reaction (browning) gives the eggplant a deep, roasted flavor.
5 ✓

Add the tomatoes and spices (salt, pepper, paprika). Simmer over medium heat for 10-15 minutes until the tomato juices reduce and thicken.

Tip: Flavor concentration (reduction) happens here. If too thick, add a splash of water.
6 ✓

Make 4 wells in the sauce with a spoon and crack an egg into each. Cover and cook for 5-7 minutes until the whites set but the yolks remain runny.

Tip: Steam trapped under the lid gently cooks the top of the eggs (poaching), so no flipping is needed.
7 ✓

Sprinkle with fresh herbs and serve immediately with crusty bread for dipping.

Tip: Always add fresh herbs at the end to preserve their delicate essential oils.

Recipe FAQ

Why is the eggplant bitter?
If you don't salt it and let it sit before frying, the bitter compounds remain.
The sauce is too runny.
Simmer uncovered for a few minutes to evaporate excess water before cracking in the eggs.

Ingredients

  • 2 medium Eggplants
  • 4 large Ripe Tomatoes
  • 1 large Onion
  • 3 cloves Garlic
  • 1 medium Green Bell Pepper (or Cubanelle)
  • 2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 4 large Eggs
  • 1 bunch Fresh Parsley or Cilantro