Mushrooms Recipe

Mushroom (Baked Eggs) Shakshuka

April 14, 2016

Mushroom (Baked Eggs) Shakshuka 0 5 0

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  • Prep 5 mins
  • Cook 25 mins
  • 5 mins

    25 mins

    30 mins

  • Serve 2 Servings


1 small brown onion, finely chopped

1 tbs olive oil

200g mushrooms, sliced

1 tbs tomato paste

1 tbs harissa paste

4 cloves garlic, crushed

1½ tsp ground cumin

½ tsp dried chilli flakes

1 ½ tsp salt

2 x 400g tins diced tomatoes

4 free range eggs

1 coriander sprig, leaves torn off

½ tsp. of Za’atar (optional)


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