Turkish Şakşuka (Saksuka)

Instructions

1. Step 1

   Prepare the eggplant, potato, green bell pepper, tomatoes, onion, garlic, and parsley as specified. Keep the vegetables separate.

   Cookware: Box Grater, Chef Knife, cutting board

2. Step 2

   Heat 10 tbsp (150 ml) of the olive oil in a large skillet over medium heat. Fry the potato in batches until tender and golden, then transfer it to a large plate with a slotted spoon.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 ml Olive Oil, 300.0 gr Potato

   Cookware: large plate, large skillet, slotted spoon

3. Step 3

   Fry the eggplant in batches in the same skillet until tender and browned. Transfer it to the plate with the potato.

   Timer: 8 min (fixed)

   Ingredients used: 600.0 gr Eggplant

   Cookware: large plate, large skillet, slotted spoon

4. Step 4

   Fry the green bell pepper in the same skillet until softened and lightly blistered, then transfer it to the plate.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Green Bell Pepper

   Cookware: large plate, large skillet, slotted spoon

5. Step 5

   Heat the remaining 2 tbsp (30 ml) olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: medium saucepan

6. Step 6

   Add the garlic, tomato paste, and red pepper flakes. Stir until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 20.0 gr Tomato Paste, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: medium saucepan

7. Step 7

   Stir in the tomatoes, sugar, salt, and black pepper. Bring to a gentle simmer, then cook over low heat until thickened.

   Timer: 13 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 8.0 gr Salt, 4.0 gr Sugar, 500.0 gr Tomato

   Cookware: medium saucepan

8. Step 8

   Fold the fried vegetables into the tomato sauce and cook over low heat until evenly coated and heated through.

   Timer: 3 min (fixed)

   Cookware: medium saucepan

9. Step 9

   Transfer the şakşuka to a serving plate and scatter the parsley over it. Serve warm or allow it to reach room temperature.

   Ingredients used: 15.0 gr Parsley

   Cookware: large plate