Turkey Shashuka

Recently I’ve been noticing a lot of shashuka recipes. It basically comprises of onions, tomatoes, spices, peppers, eggs, and some nice crusty bread to go with it. Here is my version of a Shashuka. I added ground turkey and spinach to to it make it more substantial and topped it with some greek yogurt for a little added creaminess. I also presented the dish two different ways. One way was presented with the toasted crusty baguette and the other way was presented over steamed tricolored quinoa (this version is for those who are more carb conscious but need some form of healthy alternative). Quinoa is great because it’s one of the healthy grains you can consume which is packed with all the essential amino acids.

Turkey Shashuka

Serves 2
3/4 lb ground turkey breast
1/2 brown onion, sliced
1 tablespoon minced garlic
2 whole tomatoes, diced

1 small can of tomato paste
1/4 cup water
2 cups baby spinach
4 eggs
1 tablespoon greek yogurt
1 teaspoon cumin
2 teaspoon parsley
1 tablespoon oregano
1 teaspoon paprika
salt and pepper for seasoning
olive oil
1 cup quinoa or 1 baguette depending on which version you want to serve

1. Heat a non stick pan with olive oil on high heat and add your onions, turkey, garlic and brown a bit.
2. Now add your tomatoes and the rest of your ingredients except the spinach and your eggs and bring it to a boil and then cover with a lid and let it simmer until everything cooks down and the sauce thickens.
3. Once everything has cooked down, add your spinach and taste.
4. Season until just right and then crack your 4 eggs in and cover with a lid and let the eggs cook until the whites are almost set and the yolks are barely set.
3. Now remove from heat and add a dollop of greek yogurt to the middle. Serve right away.

Version 1 (Served with quinoa) (1 cup quinoa, 2 cups water)
1. Steam your quinoa by washing the the grains first thoroughly.

2. Add 2 cups of water to your pot and let it boil and then cover and let it simmer with a lid until cooked (15 minutes).
3. Fluff after done and plate..
4. Spoon the mixture and the egg on top.

5. Break the egg before you dig in :)
6. I like to sneak one piece of bread and dip into the mixture along with the quinoa

Version 2 (Served with toasted crusty baguette)
1. Toast you baguette and drizzle olive on on the bread before spooning the mixture on top.

Serve with some orange juice and you’ve got yourself an amazing brunch item. ENJOY!