Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the ground turkey and cook, breaking it apart with a spoon, until deeply browned, 6–8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate.

In the same skillet, add the remaining 1 1/2 tablespoons olive oil. Add the diced onion and cook over medium heat, stirring occasionally, until softened and beginning to brown at the edges, 5–6 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the paprika, cumin, and red pepper flakes. Cook for 30 seconds until toasted. Pour in the canned tomatoes (crushing them by hand) along with their juices. Return the turkey to the skillet and stir to combine. Simmer over medium heat for 10 minutes, breaking up the tomatoes as they cook, until the sauce thickens slightly. Taste and adjust salt and pepper.

Using the back of a spoon, create 4 shallow wells in the tomato sauce. Crack an egg into each well. Cover the skillet with a lid or foil and cook over medium heat for 5–7 minutes, until the egg whites are set but the yolks remain runny (adjust time to your preference).

While the eggs cook, warm the crispy sage in a small dry skillet over medium heat for 1–2 minutes until fragrant and crisp.

Top the shakshuka with the crispy sage leaves. Serve directly from the skillet with crusty bread for dipping.