Garlicky Turkey Mince Tomato Shakshuka recipe

A hearty skillet of turkey mince simmered with onion, garlic and tinned tomatoes, with eggs nestled into the sauce for a comforting one-pan dinner. Rich, savoury and brilliant with crusty bread if you have some to hand.

35 min · Easy · Middle Eastern-inspired Jump to method

Garlicky Turkey Mince Tomato Shakshuka

Ingredients

4 servings

  • 500g Turkey Mince
  • 1 large Onion
  • 3 cloves Garlic
  • 400g Tinned Tomatoes
  • 4 Eggs
  • 1 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 10g Coriander
Nutrition Per servingEstimated
Calories 295 kcal
Protein 31 g
Carbohydrates 8 g
Fat 15 g
Saturated fat 3.5 g
Fibre 2.5 g
Sugar 5 g
Sodium 680 mg

Why this works

High-protein, relatively low-carbohydrate dish with moderate fat; sodium is likely on the higher side because of the added salt.

Lean protein from turkey and eggs. Turkey mince and eggs provide a substantial amount of complete protein, which supports muscle maintenance and satiety.

Lycopene and vitamin C contribution. Tinned tomatoes, onion and garlic add antioxidants, including lycopene from tomatoes and smaller amounts of vitamin C and sulphur compounds.

Higher sodium content. The teaspoon of added salt makes this dish less suitable for anyone needing to watch sodium intake, particularly if using standard tinned tomatoes.

Method

  1. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the onion and cook for 6 minutes until softened.

    Cook the onion over steady medium heat so it softens without browning too quickly; a little patience builds sweetness.

  2. Stir in the garlic, ground cumin and smoked paprika, and cook for 1 minute until fragrant.

    Stir the spices just until aromatic to bloom their flavor, but don’t let the garlic catch and turn bitter.

  3. Add the turkey mince and cook for 6-8 minutes, breaking it up with a spoon, until browned all over.

    Break the mince into small, even pieces as it cooks so it browns properly instead of steaming in clumps.

  4. Pour in the tinned tomatoes, season with salt and black pepper, and simmer for 10 minutes until the sauce thickens slightly.

    Let the sauce simmer gently to concentrate flavor and thicken; a low bubble prevents it from drying out.

  5. Make 4 small wells in the sauce and crack an egg into each one. Cover the pan and cook for 6-8 minutes until the egg whites are set but the yolks are still a little soft.

    Make the wells deep enough to cradle the eggs, then keep the pan covered so the whites set evenly while the yolks stay soft.

  6. Scatter over coriander if using, then serve straight from the pan.

    Add the herbs at the end for the freshest flavor and color, and serve immediately to keep the eggs at their best.

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