Name: Mushroom Shakshuka
Cook time: 25 min
Yield: 2-3
Ingredients: 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)

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Mushroom Shakshuka

5 minutes

25 minutes

30 minutes

2-3 Servings

Ingredients:

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)

Instructions:

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.

Notes:

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.

Mushroom Shakshuka

Ingredients:

Instructions:

Notes:

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