This Italian Shakshuka leans on chilli and pecorino to do the heavy lifting. We braise the Turkey for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the chilli and pecorino 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. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the parmesan and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.
Add the carrots 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.
Finish with the chopped rosemary and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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