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Mushroom Shakshuka

5 minutes
25 minutes
30 minutes
2-3 Servings


  • 1 small brown onion, finely chopped
  • 1 tablespoon of extra virgin olive oil
  • 200g (7oz) cup mushrooms, sliced
  • 1 tablespoon of tomato paste
  • 1 tablespoon of harissa paste
  • 4 cloves garlic, crushed
  • 1½ teaspoon ground cumin
  • ½ teaspoon of dried chilli flakes
  • 1 ½ tsp. salt
  • 2 x 400g (14oz) tins of diced tomatoes
  • 4–6 free-range eggs
  • Fresh herbs to serve
  • ½ teaspoon of Za’atar (optional)


  • 1.Heat the olive oil in a frying pan on medium heat. Cook the onion until soft, about 5 mins. Add the mushrooms and cook for 2-3 mins.
  • 2.Add the tomato paste, harissa, garlic, cumin, chilli flakes and salt and cook for about 5 more mins. Add water to the mix if it becomes too thick.
  • 3.Add diced tomatoes and cook for 10-15 mins.
  • 4.Make little wells in the mixture and break eggs into the wells. Simmer for a further 10 mins until cooked. Cover with a lid to speed up the cooking process. When the egg whites are cooked but the yolk is still soft – the eggs are done.
  • 5.Garnish with fresh herbs and a sprinkle of Za’atar, serve the eggs with the sauce. Add a crusty piece of sourdough toast to make this meal complete.


Za’atar is a traditional middle-eastern spice. It is available from most gourmet delis, middle-eastern groceries and spice shops.

This mushroom shakshuka has a mild heat. If you like it hotter, add more harissa and/or chilli flakes to suit your personal taste.