My non-traditional Shakshuka is a spin to the classic version. Ground turkey is braised with a combination of tomatoes, onion, red bell peppers and spices.
Preheat a large skillet over medium heat. Add the olive oil.
When the pan is ready, add the onion, bell pepper and the garlic. Let it cook for 10 minutes, until the juices start to sweat from the veggies.
Then add the ground turkey and the spices along with the salt and pepper. Cook until turkey is brown and 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 2 minutes.
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 it simmer for 25 minutes.
The eggs will be done when the egg white is solid and the yolk is formed and shiny.
Serve with your favorite bread, roasted potatoes or eat as is!
Enjoy!
Notes
Notes:Storing leftovers: Store it in an airtight container for up to 2 days in the fridge. Reheat in the microwave in a microwave safe dish for about 1 minute. The eggs stay intact and the flavors come more alive overnight.Have leftover sauce? Save the sauce and use it to dip warm bread in.