Shakshuka with Mushrooms Recipe
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.
Equipment
skillet or cast iron
Ingredients
- 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
Instructions
- 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.
Notes
Recipe Notes
- 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.
Nutrition
Serving: 3servingsCalories: 186kcalCarbohydrates: 8gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 186mgSodium: 546mgPotassium: 257mgFiber: 1gSugar: 3gVitamin A: 440IUVitamin C: 6mgCalcium: 55mgIron: 2mg
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