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Turkey Shakshuka

Prep Time

< 15 minutes

Total Time

< 15 minutes





Per Serving

Gluten Free

Low Calorie


2 tablespoons olive oil

1 package (20 ounces) BUTTERBALL® All Natural Ground Turkey

2-¼ teaspoons kosher salt, divided

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 small yellow onion, chopped

2 cloves garlic, minced

1 can (15 ounces) crushed tomatoes

¾ cup water

7 large eggs, room temperature

Torn baguette, to serve

Garish: chopped fresh parsley, crushed red pepper


  • 1.
    In a large saucepan, heat oil over medium-high heat. Add turkey, 2 teaspoons salt, cumin, and red pepper; cook, stirring occasionally and using the back of a spoon to break up meat, until browned, about 8 minutes. Add onion and garlic; cook, stirring occasionally, until tender, about 2 minutes. Stir in tomatoes and ¾ cup water. Reduce heat to low; simmer until thickened, about 5 minutes.
  • 2.
    Carefully crack eggs into pan; sprinkle with remaining ¼ teaspoon salt. Cover and cook until whites are set and yolks are still soft, 5 to 8 minutes. Garnish with parsley and red pepper, if desired. Serve with torn baguette.
  • 3.
    Pro Tip: Using room temperature eggs is crucial. Cold eggs will lower the temperature of your sauce and affect your cooking time.

Nutrition Facts

Per Serving

Total Fat17g
Trans Fat0g
Saturated Fat5g
Dietary Fiber2g