Leftover Turkey Shakshuka

This leftover turkey shakshuka keeps the traditional concept of eggs cooked in a
tomato sauce, but adds leftover turkey to the mix to use up those holiday
extras.

Servings: 4 servings

Author:

Course:

Breakfast Main Course

Cuisine:

Middle Eastern north african

Keywords:

leftover turkey shakshuka

Instructions

1 In a large skillet, heat the olive oil over medium heat. Add the onion and bell
pepper and sauté for about 5 minutes, until starting to soften.
2 Add the garlic, paprika, cumin, and cayenne (if using). Cook for 1 minute until
fragrant.
3 Reduce heat to medium-low. Add the crushed tomatoes. Simmer for 5 minutes,
stirring occasionally, until slightly thickened.
4 Add the turkey and stir to combine. Cook for another 3 minutes.
5 Make four wells in the mixture and crack an egg into each one. Cover the skillet
and cook for 5-8 minutes, until the egg whites are set (cook on the longer end
if you want the yolks set as well).
6 Garnish with the parsley, and season with salt and pepper to taste (see notes).
Serve with crusty bread or pita.

Leftover Turkey Shakshuka

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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