Şakşuka (Turkish Fried Vegetables in Tomato Sauce)

Every Turkish home has its own version of Şakşuka. I love how humble it is. A few fresh vegetables, some patience with the frying, and suddenly you have something that feels abundant and generous. Whether it’s served as a meze or with bread for lunch, it’s one of those timeless recipes that never loses its charm.

Ingredients

For the vegetables

• 2 medium eggplants

• 2 zucchinis

• 2 medium potatoes

• Sunflower oil, for frying

• Salt

For the tomato sauce

• 400 g ripe tomatoes (peeled and chopped, or canned diced)

• 2 cloves garlic, minced

• 5 tbsp olive oil

• Salt

• Black pepper

Instructions

Prepare the vegetables

Peel the eggplants in stripes, cut into cubes, and sprinkle with salt. Let them rest for 15 minutes to draw out any bitterness, then pat dry.

Peel and cube the potatoes. Slice the zucchinis into half-moons.

Heat sunflower oil in a wide pan. Fry the potatoes first until golden and cooked through, remove, then fry the eggplants and zucchinis in batches until golden. Transfer all the fried vegetables to a shallow serving dish.

Make the tomato sauce

In a separate pan, heat the olive oil over medium heat. Add the garlic and cook briefly until fragrant.

Add the tomatoes, salt, and black pepper, and simmer for 10–15 minutes until the sauce slightly thickens.

Combine and serve

Pour the warm tomato sauce over the fried vegetables. Let the dish rest at least 30 minutes before serving so the flavors blend.

Serve at room temperature or slightly chilled with rice, bulgur, or fresh bread.

Tips for the best Şakşuka

• Use ripe, juicy tomatoes for a naturally rich sauce.

• Let it rest before serving — the vegetables soak up the sauce and taste even better.

• Serve with yogurt on the side if you like a creamy contrast.

Storage

Keeps well in the fridge for up to 3 days. Serve cold or at room temperature; the flavor deepens as it sits.