The most famous egg dish in all of Turkey prepared the Spice & Tulips way. Also known around the world as shakshuka. You'll definitely want to be hungry for this one. And get ready to lick your fingers!
2 TBSP butter
1 TBSP olive oil
1 small onion (or ½ medium onion)
1½ Anaheim peppers, seeds removed, cut into small pieces
2-3 garlic cloves, minced
1½ to 2 cups sugar plum tomatoes*, halved (see note below)
1½ tsp salt + ½ tsp (after eggs have been added)
(optional) 2 tsp Grand Bazaar spice blend
(garnish) 1 tsp Turkish oregano
(garnish) Fresh parsley leaves, whole or chopped
(side, optional) Fresh, sliced avocado
Fresh baked bread (check out Rye Goods or the loaves at Brot Coffee - not an ad, we love their stuff!)
*A note about the TOMATOES: We like the organic sugar plum tomatoes from Trader Joe’s. These little gems have a touch of sweetness that balances the savory side of the eggs and spices. Tomatoes on the vine, in season, are also good. With larger tomatoes, we prefer to remove the skins. Alternatively, you can use canned tomatoes. Diced or stewed works fine. Plum tomatoes need to be diced before adding.
Let's get started!
In medium frying pan, over low heat, melt butter.
Then add the olive oil and mix together.
Turn heat to medium-low and add onions, stirring for 1-2 minutes.
Add the peppers and lightly sauté until onions & peppers are softened.
Add garlic and mix together.
Now add tomatoes, spice blend (if using), and salt. Stir everything together.
Turn to low heat, cover with lid, and let cook until tomato juices have almost evaporated.
Add the eggs and additional ½ tsp salt. Mix together, blending the egg white in with the vegetables, but keeping the yolks intact, if possible. Cover again until eggs are cooked.
Garnish with Turkish oregano and fresh parsley.
Serve immediately with sliced avocado (if available) and fresh baguette.
Afiyet olsun! Bon appetit!