Shakshuka-Style Eggs in Bacon Turnip Tomato Sauce
A hearty one-pan breakfast featuring eggs nestled in a rich tomato sauce enriched with crispy bacon and tender turnips. The combination of aromatic herbs like sage and chives adds freshness to balance the smoky bacon, while ghee provides a nutty depth. Perfect for weekend brunch or a satisfying dinner, this dish transforms simple ingredients into comfort food that's both rustic and refined.
Ingredients
Instructions
- 1
Place diced turnip in boiling water and cook until tender, then drain
- 2
Heat skillet over medium heat, add ghee and onion, cook until golden brown
- 3
Add bacon and fry until cooked
- 4
Add turnip, tomato passata, chives and sage to skillet
- 5
Crack eggs on top of sauce and cover
- 6
Allow sauce to simmer until eggs have cooked
- 7
Serve garnished with fresh parsley
Tips
Make wells in the sauce before cracking eggs to prevent them from spreading too much and ensure even cooking.
Cover the pan to create steam which helps cook the egg whites while keeping yolks creamy.
Cook turnips until fork-tender but not mushy to maintain texture in the final dish.
Good to Know
Refrigerate leftovers up to 2 days. Reheat gently to avoid overcooking eggs.
Sauce can be prepared 1 day ahead. Reheat and add eggs when ready to serve.
Serve immediately while eggs are hot and sauce is bubbling. Accompany with crusty bread.
Common Mistakes
Don't overcook turnips to avoid mushy texture in final dish.
Use medium heat to prevent bacon from burning while onions cook.
Cover pan when cooking eggs to ensure whites set properly.
Substitutions
FAQ
Can I use different vegetables instead of turnip?
Yes, potatoes, sweet potatoes, or parsnips work well. Adjust cooking time based on vegetable choice - potatoes may need 15-20 minutes while sweet potatoes cook faster.
What if my eggs overcook?
Remove from heat immediately and serve. Next time, crack eggs into sauce when it's just simmering and check after 8-10 minutes for preferred doneness.
How long will this keep in the refrigerator?
Store covered for up to 2 days. The eggs will firm up when cold but the flavors remain good. Reheat gently to avoid rubbery eggs.