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Leftover turkey shakshuka with eggs in a large skillet.

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%