There’s something deeply satisfying about starting the day with a hot skillet of this hearty Ground Turkey Chili Shakshuka. The rich chili base is simmered with beans, green chilies, and perfectly seasoned turkey, then it’s topped with poached eggs and melted cheese. It’s a protein-packed breakfast that blends two comfort food classics, shakshuka and chili, for a one-pan dish your whole family will love.
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(*This shakshuka with beans recipe was sponsored by Foster Farms Organic Ground Turkey. All delicious opinions are my own.)
Today, I wanted to create a fun twist on a shakshuka. In case you haven’t heard of a shakshuka, it is a chili and egg dish in which the eggs are poached in a tomato sauce. Shakshuka is popular in the Mediterranean and the Middle East. Ground turkey is healthier, leaner, and has much lower calories than ground beef. Using ground turkey instead of ground beef means my chili isn’t greasy! That is a win-win when you have picky eaters!
This chili has just the right amount of spice and flavor to make the perfect breakfast! This high-protein breakfast is ready in just 30 minutes. If you love a more traditional shakshuka, this Garden Vegetable Shakshuka recipe is another fun breakfast to try!
Your whole family will love this spicy egg skillet! If you love breakfast as much as we do, check out my delicious gluten-free breakfast recipes. You are sure to find some new favorites!
A Note From My Kitchen
Shakshuka has been a favorite of mine for years. I always make mine with Italian canned tomatoes, which brings a lot of flavor. I didn’t have a can, so I decided to try something new and create a unique chili-style shakshuka. This chili shakshuka may sound more like a lunch or dinner, but it has quickly become a new favorite. I have tested both spicy and mild versions, tried different types of beans, and used everything from ground turkey and beef to a plant-based crumble. This recipe is very forgiving, and you really can’t go wrong.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Ground Turkey – Feel free to use any ground meat! You can also use tofu, tempeh, or a vegan crumble substitute for meat.
- Eggs – Use large eggs.
- Cheddar Cheese – Use sharp or mild cheddar or a dairy-free alternative. I like VioLife and Daiya.
- Canned Beans – I used a combination of kidney and black beans. Drain the beans and rinse them in a colander before adding them to the skillet!
- Diced Tomatoes – You can use fire-roasted or plain.
- Onion, Bell Pepper, and Cilantro – You can also add other vegetables such as zucchini, corn, carrots, peas, and sweet potatoes.
- Chili Powder and other spices – Be sure your spices are gluten free. I tend to use McCormick and Penzey’s most often.
Need a shortcut? Use one 15-oz can of pre-made gluten-free chili, like Wolf brand, and skip the turkey. Just simmer and drop in eggs.
This easy chili shakshuka recipe contains protein from ground turkey and healthy beans! If you want to try different ground meat, give this easy Ground Pork Chili recipe a try! Serve this hearty breakfast with eggs with my deliciously fluffy Gluten-Free Cheddar Muffins, these Gluten-Free Cornmeal Biscuits, or my homemade Corn Tortillas.
How to Make a Breakfast Shakshuka (Step-by-Step)
Step 1: Cook the ground turkey in a little cooking oil, along with onion and garlic, over medium heat in a 12-inch cast-iron skillet.
Step 2: Add tomatoes, beans, spices, green chilies, and cilantro. Stir these together. Cover and turn the heat to a simmer. Now is the time to add some extra spice, such as Hatch green chiles.
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Step 3: Continue to simmer. See all of the ground turkey in this chili? I love how hearty it turns out!
Step 4: Now, for the fun part… poaching the eggs in the tomato chili. Crack open the eggs and drop them right into the chili.
Step 5: Let the eggs settle into the chili and simmer on medium-low heat. When the eggs are partially cooked, I place the cast-iron skillet under a broiler for 5 minutes. After 2 1/2 minutes, I remove it to add some grated cheddar cheese and fresh chopped cilantro.
Step 6: Serve hot, garnished with sour cream, chopped cilantro, and scallions. Like it spicier? Top with jalapeños!
Storage and Freezing Tips:
- This shakshuka will keep fresh for up to 4 days in the refrigerator. Store in an airtight container.
- Freeze in single-serving portions in Souper Cubes (I love these!) or another freezer-safe airtight container.
- Reheat frozen shakshuka in a skillet or the microwave oven.
Frequently Asked Questions:
You can use any ground meat you like! I also enjoy using ground chicken and ground beef. One reader wrote she used Impossible meat and that her family loved it.
Add some roasted Hatch green chiles, which add a spicy kick. You can also garnish it with some Sriracha or sprinkle dried chipotle peppers into the chili as it cooks.
I find that a cast-iron skillet is the best pan for cooking shakshuka because it can quickly transition from the stove to the broiler without damaging the pan.
Did you know that Foster Farms is family-owned and operated? Foster Farms has remained true to the legacy of excellence, honesty, quality, and service established by its founders.
More Delicious Breakfast Recipes:
Breakfast is one of my favorite meals of the day. If you are looking for more breakfast inspiration to change up your menu, here are a few of my favorites:
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💬 Did you make this shakshuka with beans recipe? I’d love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy One-Pan Breakfast Skillet (Chili Shakshuka)
Equipment
Ingredients
- 1 pound ground turkey * see note
- 1 tablespoon olive oil
- 1 diced onion
- 1 diced bell pepper
- 2 cloves minced garlic
- 28 ounce diced tomatoes * see note
- 14 ounce pinto beans rinsed and drained
- 14 ounce black beans rinsed and drained
- ¼ cup roasted green chiles canned chiles come in mild, medium, and spicy
- 4 large eggs
- ¼ cup fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- ⅓ cup grated cheddar cheese
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Instructions
- In a cast iron skillet, add 1 tablespoon olive oil and allow to heat 1 minute. Add 1 pound ground turkey, 2 cloves minced garlic, 1 diced bell pepper, and 1 diced onion.
- Cook, breaking up the meat with a spoon, until the turkey is fully cooked and no longer pink, about 7–8 minutes.
- Stir in 28 ounce diced tomatoes (with juices), drained beans, 1/4 cup roasted green chiles, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon salt. Simmer uncovered for 10–12 minutes, allowing the flavors to blend.
- If you use canned Italian tomatoes, use a long knife to chop the tomatoes slightly in the mixture.
- Once the chili has thickened slightly, use a spoon to create small wells in the sauce. Carefully crack the eggs into the wells. Cover the pan and cook over medium-low heat for 5–6 minutes, until the whites are mostly set.
- Allow eggs to poach in the chili for 5-7 minutes.
- For runnier yolks, skip the broiler and serve as is. (Be sure the egg whites are white.) For firmer eggs, broil for 2 minutes, then sprinkle with shredded cheddar and chopped cilantro. Broil for an additional 2–3 minutes, or until the cheese is bubbly.
- Remove from the broiler carefully (the skillet will be hot!). Garnish with sliced jalapeños, a dollop of sour cream, and extra cilantro or scallions. Serve hot with tortillas or gluten-free corn biscuits (recipe below).
Notes
- You can use any ground meat. Feel free to use ground chicken, beef, pork, or even bison! I tested this recipe with vegan meat crumbles, and one reader mentioned that Impossible Meat worked well.
- Canned diced tomatoes work well, but I find that Cento Italian Tomatoes has a lot more flavor.
- Make it spicier with roasted Hatch green chiles and sriracha!
- This will keep fresh up to 4 days in the refrigerator. Store in an airtight container.
- Freeze in Souper Cubes for individual sized portions or a freezer-safe container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older January 2018 post with more details.
I’m making this tonight as it looks delicious + easy. Am I missin something though? I got all of the ingredients today at the store. I’m reading the recipe now before I prep dinner and no where in the ingredient list does it mention green chilies. Also in the directions it doesn’t mention when to add the orange pepper. Just a little confused. I hope with the list leaving out green chilies doesn’t alter the taste of the dish too much. Thank you! Not sure how to rate this so I will change upon response.
Hi Amber, I add the peppers and green chiles with the onion and turkey while cooking. I will clarify in the recipe. Thanks for pointing this out!!