For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains exactly the same, with tomato, peppers and onion all making an appearance in both the traditional version and my Mexican take on it.
- 1–2 tablespoons avocado oil (or olive oil)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ medium onion, diced
- ½ pound ground turkey
- 2 teaspoons cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- Salt and pepper for seasoning
- 1 28-ounce can diced tomatoes
- 3 eggs
- Garnish: 1 jalapeño, seeded and sliced
- Preheat oven to 350 degrees. Drizzle oil into a large, ovenproof skillet. When shimmering, add peppers and onion and sauté over medium-high heat until soft. Heat another skillet over medium heat and drizzle in a bit more oil. Add turkey and cook over medium-high heat until cooked through; drain any leftover liquid.
- Add spices, salt and pepper to the peppers and onions, and cook for 1 to 2 minutes until fragrant. Stir the turkey into the pepper and onion skillet. Add canned tomatoes, including liquid. Over medium-high heat, let stand until tomato mixture begins to bubble. Turn down heat to low and simmer until liquid reduces.
- Remove from heat and crack several eggs throughout the dish. Put the entire skillet in the oven for 4 to 5 minutes until eggs have cooked, but are still runny. Garnish with jalapeños. Serve warm either on its own or with bread.