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Mushroom Shakshuka ​​​​​​(Baked eggs in rich tomato sauce)

  • Total Time: 30 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


Units Scale
  • 1 small brown onion, finely chopped
  • 1 tbsp extra virgin olive oil
  • 200 g cup mushrooms, sliced
  • 1 tbsp tomato paste
  • 1 tbsp harissa paste
  • 4 cloves garlic, crushed
  • 1 1/2 tsp ground cumin
  • 1/2 tsp dried chilli flakes
  • 1 1/2 tsp salt
  • 800 g diced tomatoes (tin)
  • 4 free-range eggs
  • 1 handful of fresh herbs to serve
  • 1/2 tsp 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.
  • Prep Time: 5 mins
  • Cook Time: 25 mins

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