Delight in the rich and savory flavors of North Africa with this classic shakshuka, enhanced by the umami notes of mushrooms. This dish features eggs poached in a spicy tomato and pepper sauce, perfect for breakfast, brunch, or a light dinner.
Ingredients
🫒 Lots of olive oil
🧅 1 large onion, diced
🍄 200g sliced mushrooms
🧂 Salt
🌶️ 1 sweet red bell pepper, diced
🌶️ 1 jalapeño, sliced
🥄 1 tablespoon cumin
🌶️ 1 teaspoon paprika
🟠 1 teaspoon turmeric
🌶️ ½ teaspoon cayenne pepper
🧂 Freshly ground black pepper
🍅 400g crushed tomatoes
💧 Splash of water
🥚 5 eggs
🧀 100g feta cheese, crumbled
🌿 Italian parsley, chopped, for garnish
Instructions
1- Prepare the Sauce Base:
- Place a heavy skillet over medium-high heat. Add a generous amount of olive oil.
- Add the diced onions and sliced mushrooms, along with a pinch of salt. Cook for about 10 minutes until the liquid reduces and they start to turn golden brown.
2- Add Peppers and Spices:
- Incorporate the diced sweet red bell pepper and sliced jalapeño. Sauté for approximately 5 minutes until the peppers soften.
- Stir in a tablespoon of cumin, a teaspoon of paprika, turmeric, and cayenne pepper. Cook the spices for 1 to 2 minutes to awaken their flavors.
3- Simmer the Sauce:
- Pour in the crushed tomatoes and a splash of water. Stir the mixture and bring it to a simmer.
- Cook for approximately 15–20 minutes, allowing the flavors to meld and the sauce to thicken.
4- Poach the Eggs:
- With a spoon, create small wells in the sauce to accommodate each egg.
- Crack each egg into a ramekin first to decrease the chance of yolk breakage, then carefully slide it into the prepared depressions in the sauce.
- Season the eggs with a pinch of salt and fresh ground black pepper.
5- Finish the Dish:
- Allow the eggs to poach in the sauce over medium heat until they reach your desired level of doneness.
- Once cooked, turn off the heat. Garnish with crumbled feta cheese, a drizzle of extra virgin olive oil, and chopped Italian parsley.
6- Serve:
- Accompany the shakshuka with toasted bread to scoop up the rich, spicy sauce.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4–5
Calories per serving: Approximately 250
Proteins per serving: 12g
Fats per serving: 18g
Carbohydrates per serving: 12g
Equipment: Heavy skillet, spoon, ramekin
Cooking Tips
- Be vigilant not to overcook the eggs, as residual heat will continue cooking them even after removing from heat.
- Adjust spice levels based on personal preference.
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