Shakshuka with Mushrooms is an easy, healthy breakfast (or any time of day) recipe in North Africa and is famous in the Middle East. It is rich in simmering tomatoes, vegetables, and spices. Shakshuka features poached eggs on the top and is garnished with some herbs. It is nourishing, satisfying, and one recipe I guarantee you’ll make over and over again.
I love to make this dish with the abundance of tomatoes from our garden during the Summer months. Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. It is quick, easy, simple, and tasty. It is perfect for breakfast, but it is great for lunch and dinner as well.
Why you will love this recipe
- Quick and easy dish with few ingredients from most kitchen
- With lots of different spices and simmering tomato sauce, this dish is flavorful and delicious.
- If you this recipe, don't forget to check my other mushroom-loaded recipe ideas:
With just minimal ingredients, you can now make a delicious shakshuka without meat. Check the recipe card for the full recipe and exact measurements of the ingredients with nutritional info.
- Tomatoes - Any canned tomatoes will work for this recipe. I often like to make it with fire-roasted tomatoes, though whole or diced tomatoes are great here, as well as fresh tomatoes.
- Mushrooms - Mushrooms have an earthy flavor similar to the texture of meat. It is full of health benefits and a great substitute for meatless shakshuka. You can use any type of mushroom. I like to use cremini mushroom slices.
- Onion and Garlic - For aromatics and flavors
- Spices - This Mediterranean egg shakshuka recipe calls for a mixture of spices such as cumin, paprika, cinnamon, and chili powder. You can add cayenne or red pepper flakes for an extra spicy flavor.
- Eggs - Eggs are a great source of protein, especially for a quick breakfast idea.
- Other vegetables - Depending on what vegetables are available and in season, you can use them to make this dish as vegetable shakshuka. To add variety and color to this dish, bell pepper, zucchini, beans, carrots, and potatoes are some of our favorites.
Prepare all the ingredients before start making this quick and easy egg with mushrooms dish.
- Saute onion and garlic. Heat cooking oil in a skillet or cast iron over medium heat and saute onion and garlic until fragrant. This will only take a minute or two, often stirring to avoid burning the garlic.
- Add all spices. Add all the spices and cook for 30 seconds. This method is to activate and releases the flavors of these spices.
- Caramelized mushrooms. Toss the sliced mushrooms and leave them undisturbed for a few minutes Then stir to combine with spices and aromatics. Cook until it softens, or about 3 minutes.
- Simmer the tomatoes. Pour the diced tomatoes and tomato paste. Stir until everything is combined, bring it to a boil on high heat, then simmer with low-medium heat for 10 minutes.
Lastly, using a spatula or small spoon, form 3 small indentations for the eggs. Crack the eggs into the indentations. Cover with a lid to capture the steam and help the egg cook faster. Turn the heat on low and let the egg cook for 5-7 minutes. We want the egg to still be runny and not cook completely. Garnish with fresh or dry herbs. Enjoy!
- Authentic shakshuka uses an oven to finish cooking the eggs. You don't need to use the oven for that! To cook the eggs, simply cover the skillet with a lid to capture the steam and let the egg cook for a few minutes undisturbed.
- Crusty bread goes well with mushroom shakshuka for breakfast so you can scoop up all that wonderful sauce from the pan.
- Double up the recipe for extra servings or if you want some leftovers then refrigerate it for up to 3 days. This dish is extra delicious the next day.
Storage and Reheating tips
- Refrigerator – If you have leftovers, allow them to cool completely and store them in a glass container with a tight-fitting lid to keep them fresh. Refrigerate for up to 3-5 days.
- Freezer – If you plan to freeze the leftovers, add the eggs separately when you are ready to reheat this. You can store it in an air-tight glass container for up to 3 months. Thaw in the fridge overnight until it reaches room temperature.
- Reheat – To reheat this, add it to a saucepan and cook over medium heat. Stir frequently until warmed through. Enjoy!
Frequently Asked Questions
The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”
Shakshuka spices may vary, but the common spices you will find are paprika, cumin, and chili powder, along with fresh garlic and onion. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to spice it up.
It really is simple and easy. In cast iron over medium heat, saute onion and garlic until aromatic in cooking oil. Then add the tomato, which can be fresh, frozen, or canned. Stir occasionally and make sure the tomatoes are soft. Once this entire mixture is lightly simmering, you can crack your eggs on top and bake in the oven.
Cook or bake until the egg whites have just set and the yolks are perfectly runny, so I take them off the heat after 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.
Absolutely! Mushrooms are a vegan source of dietary vitamin D, as well as a good source of B vitamins. They also contain a decent helping of potassium and phosphorous, and small amounts of calcium, magnesium, sodium, and folate. It contains selenium, niacin, copper, and pantothenic acid.
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Shakshuka with Mushrooms Recipe
- 1 canned dice tomatoes 4 cups fresh tomatoes
- 2 tablespoon tomato paste
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil or any neutral oil
- ¼ teaspoon cayenne powder
- ½ teaspoon cumin powder
- ½ teaspoon paprika powder
- ½ teaspoon cinnamon powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 large eggs
- fresh or dry pasley for garnish
- Heat cooking oil in a skillet or cast iron over medium heat and saute onion and garlic until fragrant. This will only take a minute or two, often stirring to avoid burning the garlic.
- Add all the spices such as paprika, cayenne red pepper, cumin, cinnamon, salt, and pepper. Stir for 30 seconds. This method is to activate and releases the flavors of these spices.
- Toss the sliced mushrooms and leave them undisturbed for a few minutes Then stir to combine with spices and aromatics. Cook until it softens, or about 3 minutes.
- Pour the diced tomatoes and tomato paste. Stir, bring it to a boil on high heat, and simmer with medium-low heat for 10 minutes.
- Lastly, using a spatula or small spoon, form 3 small indentations for the eggs. Crack the eggs into the indentations. Cover with a lid to capture the steam and help the egg cook faster. Turn the heat on low and let the egg cook for 5-7 minutes. We want the egg to still be runny and not cook completely.
- Authentic shakshuka uses an oven to finish cooking the eggs. You don’t need to use the oven for that! To cook the eggs, simply cover the skillet with a lid to capture the steam and let the egg cook for a few minutes undisturbed.
- For the tomatoes, you can absolutely use canned tomatoes if that is available in your pantry. You can use any vegetables you have too. Other vegetables include bell peppers, zucchini (courgettes), eggplants (aubergines), carrots, potatoes, or fennel. Try adding beans for extra protein. For a Mexican spin, use corn and black beans!
- Double up the recipe for extra servings or if you want some leftovers then refrigerate it for up to 3 days. This is extra delicious the next day. Store in an air-tight or glass container or keep it fresh.
- Scroll up for more informations about this dish.
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