Ingredients
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)
Instructions
- 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.
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.
- Prep Time: 5 mins
- Cook Time: 25 mins