Spicy Eggs in Yogurt Sauce | Turkish-Style Shakshuka Recipe

Looking for a bold and flavorful breakfast or brunch idea? This Spicy Eggs in Yogurt Sauce – Turkish-Style Shakshuka is a perfect choice! 🍳🔥

Combining tender eggs, creamy yogurt, fresh vegetables, and aromatic spices, this dish brings the vibrant flavors of Turkey straight to your kitchen.

Whether you’re cooking for a weekend brunch or a quick weeknight meal, this shakshuka recipe is easy to follow, packed with flavor, and guaranteed to impress.

How to cook the dish Spicy Eggs in Yogurt Sauce – Turkish-Style Shakshuka

This guide will show you how to make Spicy Eggs in Yogurt Sauce – Turkish-Style Shakshuka efficiently and reliably. You’ll follow a clear step-by-step process, including preparation of ingredients, cooking the sauce, adding yogurt, and perfectly poaching the eggs. Each step is designed to ensure consistent results and maximum flavor, so even if it’s your first time making shakshuka, you’ll achieve a professional-quality dish.

First, prepare the ingredients for this recipe. 

Take a small bowl and add 5 tablespoons of Greek yogurt.

Take a pinch of coriander and finely chop it, remembering to wash the coriander before chopping.

Take two medium tomatoes. Wash them thoroughly under hot water. First, cut the tomatoes in half, then into wedges, and finally dice them into small cubes.

Peel two medium garlic cloves. First, cut them in half, then slice into thin strips. Mince the strips using a knife.

Take a medium bell pepper. Cut off 1/4 of the bell pepper. First, slice it into long strips, then dice into small cubes.

Take two spring onion stalks. Wash them under hot water. Finely chop the spring onions, using only the green stalk parts.

Heat a pan over medium heat. Pour in 4 tablespoons of olive oil. If you don’t have olive oil, any vegetable oil will work.

Add the diced tomatoes into the skillet with the oil.

Sprinkle ½ teaspoon of salt over the tomatoes in the skillet.

Also add ⅓ teaspoon of black pepper powder.

Add the diced bell pepper into the skillet and mix well with the tomatoes and spices.

Add the minced garlic to the skillet.

Add the spring onions to the skillet.

Mix the vegetables again with the spices in the skillet and lightly sauté until the mixture thickens. Cook over medium heat to prevent burning. Once the mixture thickens, add 5 eggs into the skillet.

After adding the eggs, cover the skillet with a lid and cook for about 5 minutes until the eggs are cooked through. If you prefer runny eggs, you can cook without covering the skillet.

While the eggs are cooking, prepare the yogurt sauce. In the previously mixed yogurt and coriander, add 1 tablespoon of olive oil and mix well in a small bowl.

Spread the yogurt and coriander mixture evenly on a plate so that it covers the surface. Sprinkle chili flakes on top of the yogurt mixture. If you don’t want the dish spicy, you can sprinkle paprika instead.

Once the eggs are done cooking in the skillet, transfer the entire mixture onto the yogurt layer on the plate.

Sprinkle the eggs with paprika.

Sprinkle the eggs with spring onions and coriander.

A delicious dish is ready. This recipe makes two servings. If you are making more servings, increase the amount of spices accordingly. Enjoy!

Spicy Eggs in Yogurt Sauce – Turkish-Style Shakshuka Ingredients