This Chinese Shakshuka leans on sweet and sour to do the heavy lifting. We slow-cook the Turkey for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the oyster sauce and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
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