close up on a spoonful of eggplant saksuka
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Şakşuka - A Turkish Recipe

Şakşuka is a traditional Turkish dish that can be served as part of a meze or as a side dish. It is full of sauteed vegetables, including eggplant, zucchini, and bell peppers in a thick garlicky tomato sauce. This rich vegetable ragout recipe is so easy to make at home! With whatever vegetables you have on hand. A great one for meal prep as it tastes amazing at room temperature!
Prep Time10 mins
Cook Time15 mins
Salting15 mins
Total Time40 mins
Course: Appetizer, Side
Cuisine: Turkish
Servings: 4
Calories: 267kcal
Author: Claire | Sprinkles and Sprouts
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  • 1 eggplant
  • 1 tbsp salt - will be washed off
  • 1 red onion
  • 2 zucchini
  • 1 red bell pepper
  • 1 green bell pepper
  • 5 cloves garlic
  • 6 tbsp olive oil
  • 1 can tomatoes - 14.5oz/400g can
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp black pepper


  • Cut the eggplant into bite-sized chunks.
    1 eggplant

  • Sprinkle the eggplant chunks with salt and place in a colander or strainer.
    1 tbsp salt

  • Leave the eggplant to sit for 15-30 minutes.
  • Wash the eggplant thoroughly in cold water, then drain it well and pat it dry with paper towel. Set the eggplant on a fresh piece of paper towel, while you chop the remaining veg.
  • Peel and roughly chop the red onion. Then cut the peppers and zucchini into large chunks.
    1 red onion
    2 zucchini
    1 red bell pepper
    1 green bell pepper

  • Peel and thinly slice the garlic.
    5 cloves garlic

  • In a large high sided skillet, use half of the olive oil to fry the eggplant and zucchini chunks until they are golden. Use a slotted spoon to remove them from the pan and drain them off on paper towels.
    3 tbsp olive oil
    chopped, salted and rinsed eggplant
    2 chopped zucchinis

  • Use the remaining olive oil to fry the peppers and onions for 2-3 minutes until slightly softened.
    3 tbsp olive oil
    chopped red onion
    chopped bell peppers

  • Add the garlic to the pan and stir until aromatic (20-30 seconds)
    thinly sliced garlic

  • Then add in the canned tomatoes, sugar, salt, and pepper.
    1 can diced tomatoes
    1 tsp sugar mustard
    1 tsp salt
    ¼ tsp black pepper

  • Simmer rapidly for 5 minutes until thickened.
  • Add the eggplant, and zucchini back into the tomato sauce and stir together well.
    cooked eggplant
    cooked zucchini

  • Serve warm or allow to cool.


Calories: 267kcal | Carbohydrates: 18g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 596mg | Potassium: 688mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1264IU | Vitamin C: 85mg | Calcium: 42mg | Iron: 1mg
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