| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 2g | 29g |
| sugars | fibre | protein | salt |
| 7g | 8g | 5g | 1g |
Why I Love Turkish Şakşuka
Here rests a beautiful, vibrant Turkish delight that’s known as Şakşuka. What truly fascinates me about this recipe is the complexity of flavors that belie such simple and humbly sourced ingredients. Each vegetable, each spice, holds its own identity in this dish, creating a symphony of tastes that make up the resounding composition that is Şakşuka.
My Cultural Connection
Now, I know what you’re thinking. What does Şakşuka, an authentic Turkish dish, have to do with a Miami-resident tapas queen of Cuban and Spanish heritage? Well, not much at first glance, but it’s the spirit of cultural fusion, of adventure and exploration in every bite, that synchronized perfectly with me.
I remember my Abuela telling me stories about her youth in Spain while we cooked together. The stories invariably led to mouth-watering mealtimes, and although she never taught me this exact recipe, her spirit of experimentation that cherry-picked flavors from around the world passed onto me, inspiring me to try diverse recipes like Şakşuka.
The Kinship of Şakşuka
Despite the geographical distance and cultural difference, I see a beautiful kinship between Turkish Şakşuka and some of the Cuban and Spanish dishes from my culinary heritage. The complex flavors in Şakşuka remind me of a Cuban classic – Picadillo, a flavorful dish that features bell peppers and tomatoes, like in Şakşuka. The heat from the peppers, combined with the sweet and acidic tomato, echoes reminiscent essences of both dishes.
Bridging Cuisines
Şakşuka isn’t just a solo star, it shines equally well as a tasty partner to other recipes too. The subtle spice and the exhilarating freshness could get along perfectly with a simple grilled fish, or juxtapose brilliantly against a crispy, savory Spanish tortilla. This kind of harmonious pairing carries the potential to bridge diverse cuisines, and that’s a joy for any experimental food lover.
As a food writer who enjoys merging the vivacious flavors of the Caribbean with the classic simplicity of Spanish cuisine, Turkish Şakşuka has been a delightful addition to my culinary repertoire. It’s the kind of recipe that makes you appreciate how beautiful and delicious diversity can be, and I hope that these flavors inspire you to explore more, just like they have for me.
What You’ll Need
- 3 medium eggplants
- 3 green bell peppers
- 3 red bell peppers
- 6 medium tomatoes
- 1 cup of vegetable oil
- 5 cloves of garlic
- 1 tablespoon of tomato paste
- 1 tablespoon of sugar
- Salt to taste
- 1/2 cup of water
- 1/2 cup of chopped fresh parsley
Method
Step One
Start by preparing your vegetables. Peel and slice the eggplants into small cubes, deseed and slice the green and red bell peppers. Finally, chop the tomatoes. Make sure to remove the seeds if you want a less tangy flavor.
Step Two
Take a large skillet and heat the vegetable oil over medium heat. Once the oil is hot, add your sliced eggplants and peppers into it. Shallow fry them gently until they become tender. Remove them from the oil and set them aside.
Step Three
In the same skillet, add the chopped tomatoes, garlic, and tomato paste. Mix well and cook until the tomatoes become soft. Stir continuously while cooking to avoid burning.
Step Four
Add the sugar, salt to taste, and half a cup of water to the skillet. Mix well and simmer for 5 minutes.
Step Five
After simmering, add the fried eggplant and peppers back into the skillet with the tomato mixture. Stir gently to mix everything together. Let it cook for another 10-15 minutes over medium heat.
Step Six
After the cooking time, remove the pan from heat and allow it to cool for few minutes. Adjust salt if needed.
Step Seven
Finally, sprinkle chopped fresh parsley over your Şakşuka before serving. Enjoy this nutrient-rich, delicious dish as a main meal or a side dish.
