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Mushroom (Baked Eggs) Shakshuka

Yields2 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

 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)

Heat the olive oil in a frying pan on medium heat and cook the onion until softened, about 4 – 5 minutes.


Add the mushrooms and cook for a further 2 - 3 minutes.


Add 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.


Add diced tomatoes and cook for 10-15 minutes or until the sauce is thick.


Make 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.


Garnish with coriander and a sprinkle of Za’atar. Add a crusty piece of bread to make this meal complete.

Nutrition Facts

Servings 2