Şakşuka (Turkish fried vegetables)
Şakşuka is a delightful Mediterranean dish that combines roasted eggplants, tomatoes, and bell peppers with a blend of herbs and spices. This vegetarian option is perfect as a side dish or a standalone appetizer, making it a versatile addition to any meal.
This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
For a delicious and satisfying side dish, Turkish Şakşuka is a great option. It’s a simple dish that comes together in under an hour and can be served warm or cold. Whether you enjoy it as a side for grilled meats, with fresh bread, or as part of a meze spread, it’s a versatile addition to any meal.
Another great recipe is pide – a Turkish flatbread that’s soft on the inside with a crisp, golden crust. It’s easy to customize with different toppings and works well as a main dish or a snack. This bulgur recipe makes a great side, especially when paired with creamy chicken. You can also try oven-roasted cauliflower and hummus for a light and tasty addition or my finger-licking kefta tacos.
For more ideas, dive into my Turkish recipes collection or give my homemade sweetcorn, tuna pizza a try for something a little more unique! Also, check out my easy homemade Turkish borek or Turkish meatballs with buttery hasselback potatoes, they are delish.
I always find myself using the ingredients I have in my cupboard, especially before heading out for food shopping. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.
Looking for more? Check out these Dinner Recipes!
I love quick, restaurant-quality dishes that taste amazing and are easy to make. In just 30 minutes, I can make a delicious meal for my family with ingredients I control. It’s also great as a low-carb keto main. Sharing homemade meals creates special memories that last.
Why you’ll love this recipe
You’ll love this Şakşuka recipe because it’s easy to make and full of healthy ingredients like roasted eggplants, tomatoes, and bell peppers. The tasty mix of herbs and spices makes it delicious.
Enjoy it as a side dish, a starter, or even as a main dish. This vegetarian recipe is great for any occasion, from family dinners to parties, and is a nice way to try Mediterranean food. It’s also perfect for meal prep since it keeps well and tastes even better over time.
What is Şakşuka?
Şakşuka, also spelled “saksuka,” has its origins in the Middle East, particularly Turkey. It is a traditional Turkish dish made from a mix of sautéed vegetables, often including eggplant, peppers, and tomatoes, with spices and sometimes garlic. The name and dish reflect the rich culinary traditions of the region.
Difference between Şakşuka and Shakshuka
Saksuka and shakshuka are quite different:
- Saksuka: This Turkish dish is a vegetable medley, typically featuring ingredients like eggplant, peppers, tomatoes, and spices. It’s usually served cold or at room temperature.
- Shakshuka: Originating from North Africa and the Middle East, shakshuka consists of poached eggs cooked in a spicy tomato and pepper sauce. It’s typically served hot.
So, while both are delicious, Şakşuka is a cold vegetable dish, and Shakshuka is a hot dish with eggs.
Expert Tips
- Cut Veggies Evenly: Make sure your eggplants, zucchinis, and other veggies are chopped the same size. This helps them cook evenly.
- Cook Veggies Slowly: Take your time cooking the veggies with garlic, herbs, and spices. This gives them lots of flavor.
- Keep Some Crunch: Cook the veggies until they’re soft but still a little firm. You want them tender but not mushy.
Ingredients
Step-by-step Instructions
Start by prepping all your ingredients. Get your vegetables ready, measure the olive oil and seasonings, and set up your tools like a pan, mixing bowl, and wooden spoon.
Having everything ready before you begin makes cooking smooth and stress-free. A little prep ensures your saksuka comes together quickly and easily, with rich and delicious results!
- Heat extra virgin olive oil in a pan over medium heat. Fry the potatoes until golden, then set aside. Fry the eggplant in the same oil until soft, then drain on a paper towel.
- Roast zucchini and green peppers in the oven with salt and black pepper until tender.
- Sauté tomatoes, garlic, and red chilli in olive oil until soft and combined.
- Mix everything in a bowl, sprinkle with parsley, and serve warm. Enjoy this classic Turkish meze with garlic yoghurt on the side!
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Eggplants: You can substitute mushrooms for a different texture.
- Zucchini: Use yellow squash if you prefer.
- Potatoes: Sweet potatoes or cauliflower can be used as a substitute.
- Olive Oil: Can be substituted with avocado oil or grapeseed oil.
- Tomatoes: Canned diced tomatoes or tomato paste can be used if fresh tomatoes aren’t available.
- Red Chili: Use jalapeño or cayenne pepper for a similar kick.
- Parsley: Cilantro or basil can add a fresh, aromatic touch.
- Garlic: Garlic powder or shallots can be used if fresh garlic isn’t available.
- Yoghurt with Garlic: A dollop of sour cream or tzatziki can serve as a tasty alternative.
Variations
- Protein Addition: Add cooked chickpeas, lentils, or ground beef to make it heartier.
- Cheese Twist: Top with crumbled feta or goat cheese for a creamy finish.
- Different Veggies: Swap in carrots, cauliflower, or mushrooms for a change in texture and taste.
- Spice it Up: Add smoked paprika, cumin, or coriander for an extra kick
- Nuts and Seeds: Sprinkle with toasted pine nuts, almonds, or sesame seeds for added crunch.
- Herb Variations: Use fresh basil, mint, or cilantro instead of parsley.
- Tomato Sauce: Use a rich marinara or spicy arrabbiata sauce in place of fresh tomatoes for a saucier version.
- Stuffed Version: Use the mixture to stuff bell peppers or eggplants and bake until tender.
- Grain Base: Serve over a bed of quinoa, bulgur, or couscous to make it a complete meal.
- Vegan Option: Substitute the yoghurt with a vegan alternative like coconut yoghurt or cashew cream.
The best kind of drinks that go well with Şakşuka
- Mint Lemonade
- Tzatziki Yogurt Drink
- Sauvignon Blanc or Pinot Grigio (White Wine)
- Pomegranate Juice
- Sparkling Water with Citrus
Storage and leftovers
- Refrigeration: Store leftover Şakşuka in an airtight container in the fridge for up to 3 days. The taste gets better as they meld together.
- Freezing: You can freeze Şakşuka for up to 3 months. Place it in a freezer-safe container or bag. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove.
- Reheating: Warm leftover Şakşuka on the stove over low heat, stirring occasionally. Add a splash of water or olive oil if it seems too dry. You can also microwave it in a microwave-safe dish, covered, until hot.
Enjoy your Saksuka leftovers as a side dish, or even mix them into pasta, bulgur or rice for a quick meal!
FAQs
More Turkish Recipes
If you’re looking for quick and delicious Turkish recipe ideas, we’ve got you covered! Check out these mouthwatering recipes that are both easy to prepare and incredibly satisfying:
- Turkish Bulgur Pilav
- Turkish Pide
- Easy Turkish Borek with meat and cheese
- Smashed Kefta Tacos
- Meatballs with Hasselback Potatoes
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Delicious Şakşuka: A Mediterranean recipe
Ingredients
- 2 eggplants diced
- 1 zucchini diced
- 2 potatoes peeled and diced
- 1 bell pepper diced
- ¼ tsp salt
- ¼ tsp a pinch of black pepper powder
- 9 tbsp olive oil 1/2 cup
- 4 tomatoes diced
- 2 tbsp parsley finely chopped
- 2 garlic cloves minced
- 1 red chili seeded and diced (optional)
- Yogurt with garlic for serving optional
Instructions
- Heat 6 tbsp of olive oil in a large frying pan over medium heat. Add the diced potatoes and cook until golden brown and tender. Remove them from the pan and set aside on a paper towel-lined plate. Using the remaining oil, fry the eggplant until soft and browned, then transfer it to the plate to drain excess oil.2 eggplants, 2 potatoes
- Meanwhile, preheat the oven to 200°C. Place the diced zucchini and green peppers on a baking pan lined with parchment paper. Sprinkle with a pinch of salt and black pepper. Bake until lightly golden and cooked through. Remove from the pan and set aside.1 zucchini, 1 bell pepper, ¼ tsp salt, ¼ tsp a pinch of black pepper powder
- In a separate pan, heat the 3 tbsp olive oil over medium heat. Add the diced tomatoes, red chili, and minced garlic cloves. Season with 1/4 tsp of salt and black pepper. Sauté until the vegetables are soft and flavors are combined.9 tbsp olive oil, 4 tomatoes, 1 red chili, 2 garlic cloves
- Combine the fried eggplant and potatoes, baked zucchini and peppers with the tomato mixture in a large bowl. Gently mix all ingredients together.
- Sprinkle finely chopped parsley over the saksuka and stir gently.2 tbsp parsley
- Serve warm with yogurt mixed with garlic on the side, if desired.Yogurt with garlic for serving
- Enjoy your delicious homemade Şakşuka!
Video
Notes
- Ensure all vegetables are diced evenly for uniform cooking.
- Keep an eye on the frying eggplant and potatoes to prevent burning.
- Use parchment paper to line the baking pan for easy cleanup.
- Adjust oven temperature and baking time as needed based on your oven’s performance.
- Be cautious when handling hot pans and oil to prevent accidents.
- Taste the tomato mixture while sautéing to adjust seasoning if necessary.
- Allow the saksuka to cool slightly before serving to avoid burns.
- Experiment with different herbs and spices to customize the flavour to your preference.
- Serve with yoghurt mixed with garlic for a refreshing contrast to the savoury dish.
This is one of my favorite breakfast dish, I loved your version. Thanks for sharing with me.
First time I made Shakshuka and it turned out perfectly! The whole family loved it!
This is so good! I’ve never had saksuka before, but I love veggies, so I gave it a shot. It’s already a favorite.
Such a great flavor! This is a dish both the veg and meat eaters in our family like.
Such a delicious and comforting recipe! I’ve been trying to make more “mediterranean” recipes, and I’m glad I found yours. 🙂
love how flavorful this dish turned out! so tasty and delicious!
What a wonderful, flavorful, veggie dish! Made a tzatziki to accompany it. It was wonderful!
Delicious used as filling for stuffed bell peppers. I used a red jalapeno which gave the dish the perfect kick. Thanks!