Mushroom Shakshuka (Baked eggs in rich tomato sauce)
Shakshuka is a traditional (Tunisian) baked egg dish made with a rich tomato sauce.
Recently, shakshuka has become a popular breakfast option in Australian cafes - but shakshuka is great at any time, breakfast, lunch or dinner.
Because it's really healthy and simple, Shakshuka is often eaten for Sunday night supper!
In my community, it's common to make a shakshuka for your friends for breakfast or brunch. I'll often make the tomato base the day before (it tastes even better that way) and then simply heat and add the eggs when my friends rock up.
I love Shakshuka in winter because it's served hot, normally straight in the skillet it was cooked in and it has a mild chilli heat. It also makes me nostalgic for meals with my family and friends.
If you haven't tried Shakshuka yet - get involved. You're missing out.
I feel good when I eat shakshuka for breakfast.
It's a seriously healthy breakfast option because it's filled with loads of veggies. You'll get plenty of antioxidants in the tomatoes lycopene (great for your heart). It's very filling and satiating (high protein, loads of fibre).
For this recipe, I added mushrooms to make a classic shakshuka even healthier!
Prep Time: 5 minutes
Cooking time: 25 minutes
Total Time: 30 minutes
Serves: 2 - 3
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)
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.
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.
Add diced tomatoes and cook for 10-15 mins.
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.
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.