SHAKSHUKA WITH BASTURMA & SUJUK | THE GARLIC & BUTTER GUY

basturma

🥗Healthier: smoked turkey

💰Cheaper: salami

Smoked turkey reduces fat while maintaining flavor.

sujuk

🥗Healthier: chicken sausage

💰Cheaper: spicy Italian sausage

Chicken sausage offers a leaner option.

Turn the stove on to medium heat.

Dice 1 quarter purple onion and add it to the skillet with a little neutral oil; cook until softened.

Rough chop 3 roma tomatoes and add them to the skillet; mix and let them cook down.

Lower the heat and add 2 minced garlic cloves to the skillet.

Slice half of a sujuk and add it to the skillet; mix well.

Add 1 teaspoon of paprika and 0.5 teaspoon of cumin to the skillet; mix and cover for about 5-7 minutes.

Once the tomatoes have broken down, add the sliced sujuk to the mixture.

Cut the basturma in half and lay it around in the skillet.

Cover for about a minute to heat through.

Crack 6 eggs into the skillet on top of the mixture.

Season with salt and black pepper to taste.

Cover the skillet and cook until the eggs are done to your liking.

Plate the shakshuka with fresh mint, fresh cucumber, and lavash on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens