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Shakshuka is a delicious traditional North African and Middle Eastern dish that can be eaten for breakfast, lunch or dinner! It featured eggs baked in a rich and spicy tomato sauce, and can be made quickly with just a few ingredients.
Our local Israeli cafe does a delicious version topped with feta, and they also make an Egyptian style baked egg with eggplant and spinach. It’s always a toss up between the classic shakshuka or Egyptian eggs, but I tend to order the shakshuka more often, as I can’t resist mopping up all that rich tomato sauce with warm flat bread.
Eggs cooked in a tomato sauce are very popular in many Mediterranean countries, probably due to the North African influence. The Spanish, Portuguese and Italians all have similar versions of shakshuka with their own variations.
When I was a kid, mum used to make us baked eggs all the time, and now it’s my go-to dinner solution when I need to whip up a quick meal and the fridge is nearly empty.
As long as you have a few eggs and some tinned tomatoes on hand, you can make a really easy one pan meal. One pan meals are my favourite because, less washing up!
Mushroom Shakshuka Recipe
I often add whatever bits and pieces I have in the fridge to my shakshuka tomato sauce base, to vary the dish, and use up leftovers. On this occasion I had a handful of mushrooms that made the perfect addition to my baked egg shakshuka recipe.
Recently Emma decided that she really likes mushrooms, so I’ve been adding them to quite a lot of our meals, because you can never really have too many veggies.
Obviously my Mushroom Shakshuka isn’t a super authentic middle eastern version. I’ve made it less spicy so my tween won’t turn her nose up at it, but if you like spice, go ahead and add some chili flakes or harissa.
The recipe is very adaptable and you can add more or less eggs, as long as they fit in your frying pan.
Some people like to finish the eggs off in the oven, but I find that they are too easy to overcook that way, I still like the yolks to be runny.
I make my mushroom shakshuka on the stove top, then cover the pan with a lid for about 5 min to trap the heat and set the egg whites nicely.
I found that a heavy based enamel cast iron pan works great for this recipe and can go straight from stove to table.
My mushroom shakshuka pictures show 3 eggs (because Emma just wanted one egg for dinner), but I’ve stated 4 eggs in my recipe, which serves two people.
You can also use fresh capsicum (bell peppers) instead of roasted capsicum strips. I used ready roasted capsicum strips for this recipe which saved on prep time.
You can get roasted capsicum (bell pepper) strips from a deli or in a jar at the supermarket in the aisle with the olives and pickles.
You may also enjoy these meat-free recipes:
I hope you try my Mushroom Shakshuka Baked Eggs. It’s a great vegetarian meal that is high in protein.
And for those of you on a low-carb Keto diet, it would make a great addition to your meal plan, just maybe skip the crusty bread!
Mushroom Shakshuka Baked Eggs
A quick and easy vegetarian friendly meal that can be eaten for breakfast, lunch or dinner. Adapted from a traditional Middle Eastern Shakshuka baked egg recipe with the addition of mushrooms for extra fiber and protein. This dish is also very low in carbs making it a tasty meal for those on a keto diet.
Ingredients
- 6 small/med button mushrooms
- 1 clove garlic (crushed)
- 1/4 cup roasted capsicum strips
- 1 tsp ground paprika (can be sweet, smoked or hot)
- 3 tbsp olive oil for sauteing
- 200g tinned chopped tomatoes (1/2 a can)
- 4 eggs
- Salt & pepper to season
- Dukkah or chopped parsley to garnish
Instructions
- In a skillet or frying pan, saute sliced mushrooms with garlic, paprika and roasted capsicum strips in olive oil until soft.
- Add tinned chopped tomatoes and simmer till the tomato liquid is just bubbling. Season with salt and pepper to taste.
- With a spoon make 4 wells (holes) for eggs and crack an egg into each space.
- Simmer covered with a lid for 10-15 min or until egg whites are just set.
- Take off heat and sprinkle with dukkah or chopped parsley to garnish.
- Serve with crusty bread to soak up the runny yolk and rich sauce.
Notes
- Choose your favourite style of paprika to give this dish a more smokey or spicy flavour.
- You can roast your own capsicum and cut into strips, or use ready made roasted capsicum strips from the deli or supermarket shelf.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 366Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 372mgSodium: 300mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 15g
This nutritional data is just an estimate and will vary depending on the ingredients you choose.
