There is nothing more satisfying than a hearty hot breakfast like this easy Ground Turkey Chili Shakshuka recipe. Chili and eggs make a warm, filling breakfast that will keep you full all morning!

A cast iron skillet full of ground turkey shakshuka.

(*This post was sponsored by Foster Farms Organic Ground Turkey. All delicious opinions are my own.)

Your whole family will love this ground turkey recipe! 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!

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 eggs dish where 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 enough spice and flavor to blend in with the eggs and cheese 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!

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 chili shakshuka with my deliciously fluffy Gluten Free Cheddar Muffins or my homemade Corn Tortillas.

A serving of turkey chili shakshuka on a white plate. The egg is topped with scallion and cilantro.

Ingredient Notes:

  • Ground Turkey – Feel free to use any ground meat! You can also use tofu, tempeh, or a vegan crumble meat substitute.
  • Cheddar Cheese – Use sharp or mild cheddar or dairy-free cheddar.
  • 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, Pepper, and Cilantro – You can also use other vegetables like zucchini and sweet potatoes.
  • Chili Powder and other spices – Be sure your spices are gluten free. I tend to use McCormick and Penzeys most often.
Top view of a pan of ground turkey shashuka. Cilantro and corn tortillas are next to the pan.

You get to control the level of spice in this recipe…if you love spice, pile it on!! You will love how easy this spicy baked egg recipe is to make!

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Step-By-Step Directions:

Are you ready to see how easy this shakshuka with meat recipe is to make?

Cooking ground turkey with onion in a cast iron skillet.

Step 1: Cook the ground turkey with a little olive oil, onion, and garlic on medium heat.

Chili cooking in a skillet. Green chilis and cilantro are on top being cooked in.

Step 2: Add in tomatoes, beans, spices, green chilis, and cilantro and simmer. Now is when you would add some extra spice like the hatch green chiles!

Turkey chili simmering in a pan.

Step 3: Continue to simmer. See all of the ground turkey in this chili? I love how hearty it turns out!

Adding eggs to the cooking shakshuka.

Step 4: Now for the fun part…poaching the eggs in the tomato chili. Drop in the raw eggs right into the chili.

Step 5: Let the eggs settle into the chili and simmer on medium-low heat. I pop the cast iron skillet under a broiler for 5 minutes when the eggs are partially cooked. After 2 ½ minutes, I remove it to add some grated cheddar cheese and fresh chopped cilantro.

Step 6: Serve hot with sour cream, chopped cilantro, and scallions. Like it spicy? Add in some jalapeños!

If breakfast is your thing, you will love this Egg Potato Bacon Skillet!

Recipe FAQ:

Can you use other ground meats?

You can use any ground meat you like! I also like to use ground chicken and ground beef!

How can you make this spicier?

Add in some roasted hatch green chiles! These add a great kick! You can also garnish it with some sriracha sauce!

What is the best pan to cook shakshuka in?

A cast iron skillet is the best pan for cooking a shakshuka because it can go from the stove to the broiler quickly without damaging the pan!

How long will this chili shakshuka keep fresh?

This shakshuka will keep fresh for up to 4 days in the refrigerator. Store in an air-tight container.

A serving the shakshuka on a plate next to the skillet.

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, Max and Verda Foster.

More Breakfast Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

a skillet full of ground turkey shakshuka

Easy Ground Turkey Chili Shakshuka

Sandi Gaertner
An easy poached egg recipe using turkey chili.
4.81 from 21 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6 servings
Calories 397 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 pound ground turkey * see note
  • 1 onion diced
  • 1 orange pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 28 ounce can peeled tomatoes * see note
  • 14 ounces pinto beans
  • 14 ounces black beans
  • 4 eggs
  • ¼ cup cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper
  • â…“ cup grated cheddar cheese

Instructions
 

  • In a cast iron skillet, add olive oil and allow to heat 1 minute. Add ground turkey, garlic, peppers, green chiles, and diced onion.
  • Cook for 5 minutes until onion is soft and ground turkey is cooked.
  • Add spices, tomatoes, beans, and chilis. Bring to a boil.
  • Allow to boil for 3-5 minutes then reduce the heat to simmer.
  • Simmer for 20 minutes. Add 4 raw eggs.
  • Allow eggs to poach in the chili for 5 minutes.
  • Remove the skillet from the heat and put under a broiler for 5 minutes. After 2 ½ minutes, add grated cheddar and then put back under the broiler for the remaining 2 ½ minutes.
  • Enjoy hot, garnish with sour cream.

Notes

  1. You can use any ground meat. Feel free to use ground chicken, beef, pork, or even bison!
  2. Canned tomatoes are all good, but the Cento brand has a lot more flavor.
  3. Make it spicy with roasted hatch green chiles and sriracha!
  4. This will keep fresh up to 4 days in the refrigerator. Store in an air-tight 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 397kcalCarbohydrates: 43gProtein: 37gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 157mgSodium: 714mgPotassium: 1149mgFiber: 14gSugar: 5gVitamin A: 1323IUVitamin C: 40mgCalcium: 172mgIron: 6mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

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Recipe Rating




19 Comments

  1. 3 stars
    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.

    1. 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!!

  2. 5 stars
    I use Foster Farm poultry all the time also! Made some turkey chili today with it. I love your idea of using the leftovers for a totally different meal. Can’t wait to give your recipe a try, love this spicy deliciousness!

  3. 5 stars
    This is a great, hearty dish for lunch! Turkey is one of my biggest protein sources, and this chili shakshuka looks very appealing. I think I should try this recipe, thanks for sharing!

  4. 5 stars
    I’ve never thought to add turkey to shakshuka or to use chili for that matter. But now I am obsessed with the idea! How yummy and totally satisfying!

  5. 5 stars
    Now THIS is my kind of breakfast! What a feast! I love ground turkey, as well! Bet it amazing in the beautiful pot of comfort food!

  6. 5 stars
    This entire shakshuka looks amazing. I love that you used ground turkey in here. I can’t wait to try this, I know the family will love it!

  7. 5 stars
    I use ground turkey more often than ground beef and I always look for organic, but I don’t think I’ve seen Foster Farms in my area of South Florida. Do they distribute there? Now about this shakshuka — simply stunning — and you’re planner like me — making chili one night and repurposing it for breakfast the next day. I love these kind of recipes that do double duty!