Leftover Turkey Shakshuka

Wondering what to do with leftover turkey after your holiday dinner? Repurpose it for breakfast or dinner with this delicious leftover turkey shakshuka! This recipe is an unconventional play on the shakshuka, a dish native to North Africa and various regions of the Middle East. It keeps the traditional concept of eggs cooked in a tomato sauce, but adds some turkey breast to the mix to use up those holiday leftovers.

Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

• Leftover turkey – I like using turkey breast in this recipe. It’s actually a great way to use up some turkey that’s on the drier side, as the thick tomato sauce adds moisture to balance it out.

• Parsley – Herbs add fresh flavor to this dish, and parsley pairs very well with the tomato base. If you prefer, you can use cilantro instead.

While not pictured, you’ll also typically want something to serve this dish with – like crusty bread or pita. If you’re dairy free, be sure to check the labels to ensure they do not contain dairy ingredients.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by sauteing the onion and pepper in a large skillet (this is key; it needs to be a big skillet to fit everything!) over medium heat. Cook it for about 5 minutes, until the vegetables start to get tender.

Add the garlic, paprika, cumin, and cayenne, and give everything a stir. Let it cook for another minute, until nice and fragrant.

Reduce the heat to medium-low, and add the crushed tomatoes and cook for about 5 minutes, until it’s slightly thickened. Note that some stovetops have different versions of “medium-low” than others; you want the tomato mixture to be simmering, not boiling or popping all over your stove.

Add the turkey and cook for another few minutes, heating it throughout.

Now make four wells in the mixture, and crack the eggs in there.

Cover your skillet and cook the eggs for about 5-8 minutes, until they’re cooked to your liking. You definitely want the whites to be set; some folks like the yolks runny and others like the yolks cooked through – that’s your call.

If you don’t have a cover for your large skillet, you can also just throw a baking sheet over the skillet, a la the picture below. Works equally well!

Once the eggs are set, remove it from heat and garnish with parsley. You can season it with salt and pepper as needed, though I find the tomatoes are generally salty enough that I don’t add more salt.

Serve that with some crusty bread or pita and dig in! So yummy.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe.  While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free, nut free, soy free, and fish/shellfish free.

This recipe does contain eggs, as it’s a main component of the traditional dish. However, if you’d like to leave the eggs out and just use the leftover turkey, you can certainly do that to suit your dietary needs.

This recipe is typically served with bread or pita, so that serving item does contain wheat/gluten. However, you can easily substitute a gluten-free option if needed. Bakery breads and pita may also contain other allergens. Be sure to double check labels for any other allergens.

More Leftover Turkey Recipes

If you’re looking for more unique ways to use up your extra turkey, be sure to give one of these a try:

• Leftover turkey curry
• Cold gochujang noodle bowls with leftover turkey
• Leftover turkey chili (skip any toppings that don’t fit your dietary needs)
• Leftover turkey salad

I hope you enjoy this recipe as much as I do! If you get a chance to try it, feel free to leave a recipe rating or comment below.

Print

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.

Course Breakfast, Main Course

Cuisine Middle Eastern, North African

Keyword leftover turkey shakshuka

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 servings

Calories 304 kcal

Author Dairy Free for Baby

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp paprika
• ½ tsp ground cumin
• ⅛ tsp ground cayenne (optional; leave out to remove spice; go up to ¼ tsp for more spice)
• 28 oz can crushed tomatoes
• 1 ½ cups leftover shredded or chopped turkey breast
• 4 large eggs
• ¼ cup fresh parsley
• Salt and pepper to taste (see notes)
• Fresh crusty bread or pita for serving (double check to ensure dairy-free if needed)

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.

Recipe Notes

• Because canned tomatoes typically have ample sodium added to them, I don’t personally find that this dish needs added salt. However, take a spoonful and assess yourself! Feel free to add salt and pepper to suit your preferences.
• If your skillet doesn’t have a cover, simply place a baking sheet on top of it to help the eggs set.

Nutrition analysis (approximate per serving; does not include bread or pita for serving): 304 calories, 14 g fat, 3 g saturated fat, 485 mg sodium, 21.5 g carbohydrate, 5 g fiber, 12.5 g sugar, 0 g added sugar, 26 g protein, Vitamin D: 6%, Calcium: 9%, Iron: 24%, Potassium: 20%

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