Shakshuka with Ground Turkey

If you are looking for a fun way to cook with ground turkey, then you have to try my Shakshuka with Ground Turkey recipe!

This easy shakshuka recipe is the perfect breakfast and it’s loaded with protein, herbs and spices. This middle eastern dish has ground turkey simmered in a chunky tomato sauce and the eggs are poached to perfection. This is going to be one of the best ground turkey and egg recipes you’ll ever make!

Original Post: October 2022 | Post Updated: December 2024

Why this recipe works

• Like my Shrimp Shakshuka, this dish is perfect for breakfast, brunch or even dinner. 

• This turkey shakshuka recipe is a great option if you are looking for something naturally gluten free and whole30 compliant.  

• You can serve it with my cumin roasted potatoes or warm crusty bread. Check out my other recommendations on what to serve with shakshuka  for more yummy ideas!

Other ground turkey recipes not to miss: Turkey and Chickpea Stuffed Peppers, Turkey Lasagna Roll Ups, and my Ground Turkey Zucchini Boats. 

Ingredients needed

• Ground turkey.  I recommend 93/7 or 85/15. Any lower in fat, the ground turkey will taste dry. 
• Eggs.
• Peeled whole canned tomatoes. This is the base of the sauce. I like to use the San Marzano brand.
• Extra virgin olive oil.
• White onion. Sweet onion or yellow onion would also work. 
• Red bell pepper. This is a must! It adds so much flavor! Green bell pepper or any color bell peppers will work. 
• Garlic cloves. Garlic powder works if you don’t have fresh garlic.
• Salt. 
• Homemade All Purpose Spice. Such as dried parsley flakes, dried basil, cumin, black pepper, onion powder, garlic powder, paprika and aleppo pepper. Cayenne pepper or chili powder works if you don’t have aleppo. 
• Fresh parsley. Add this at the end of the cooking process and it will enhance the sauce. Fresh chopped cilantro will be good too.

How to prepare Shakshuka with Ground Turkey

Step 1: Prepare the vegetables: Preheat a large saute pan with the olive oil over medium-low heat.  When the pan is ready, add the onion, bell peppers and garlic. Let it cook for 8-10 minutes or until the juices start to sweat from the veggies.

Step 2: Cook the turkey: Add the ground turkey and the spices along with the salt and pepper. Cook until the turkey is brown and you no longer see pink- about 12-15 minutes. Add the whole peeled tomatoes to the pan, meanwhile crushing the tomatoes with the back of a wooden spoon or spatula. Let it simmer for an additional 1-2 minutes. 

Step 3: Add the eggs: Make a little well, using a large spoon and carefully add the eggs one by one(You can crack them and add them directly to the pan or you can crack them in a small bowl then add them individually.) Let the eggs simmer for 20-25 minutes. The eggs will be done when the egg whites are solid and the yolk is formed and shiny. Or you can cook it a little less if you want a more runny yolk. Cooking time will also vary if you use less eggs. 

Step 4: Garnish and serve: When the turkey shakshuka is done, remove from the heat, adjust seasonings if needed and garnish with fresh herbs.

Pro tip: The flavors of this shakshuka makes a nice sauce and it’s pretty amazing the next day as the flavors settle in. If you eat up all the eggs and turkey and still have sauce left, save it and enjoy it with a warm crusty loaf.

Helpful tips 

• Use good quality ground turkey along with fresh spices. 

• You can add a splash of water or chicken broth if the sauce is too thick.

• Crumbled feta cheese or fresh herbs like parsley or cilantro are great garnishes. 

• Incorporate some harissa paste or red pepper flakes for a more spicy shakshuka.

• Ground chicken or lean ground beef are a good substitute for ground turkey.