1Heat the olive oil in a frying pan on medium heat and cook the onion until softened, about 4 – 5 minutes.
2Add the mushrooms and cook for a further 2 - 3 minutes.
3Add the tomato paste, harissa, garlic, cumin, chilli flakes and salt and cook for 5 minutes. Add a splash of water to the mixture if it becomes too thick.
4Add diced tomatoes and cook for 10-15 minutes or until the sauce is thick.
5Make little wells in the mixture and break the eggs into the wells. Simmer for a further 10 minutes until cooked. Cover with a lid if you want to speed up the cooking process. When the egg whites are cooked through but the yolk is still soft - the eggs are done.
6Garnish with coriander and a sprinkle of Za’atar. Add a crusty piece of bread to make this meal complete.
Tip: This mushroom shakshuka has a mild heat. For a hotter dish add more harissa and/or chilli flakes to suit. Add more eggs to serve more people. Za’atar is a traditional middle-eastern spice. It is available from most gourmet delis, middle-eastern groceries and spice shops