Spicy portabello shakshuka recipe

Spicy portabello shakshuka recipe

There are several alternatives to drinking coffee first thing in the morning. And whether it’s your first or fifth cup of the day, our breakfast selection will complement it well. A meaty, saucy breakfast perfect for refuelling before a long day, shakshuka consists of poached eggs in a tomato sauce. The meatiness and flavour are improved by the addition of mushrooms. This spicy portabello shakshuka is a combination of all these wonderful ingredients.

Spicy portabello shakshuka suggestions

While you create the tomato sauce, bake the mushrooms to get them lovely and crunchy. When you can drag a spoon through the centre of the sauce and it takes a while to rejoin, you know it’s done. Covering the shakshuka with a lid will ensure that the eggs poach to perfection. Bake some crusty bread in a skillet with some butter and olive oil because you can and it tastes great.

Do you intend on hosting a huge brunch for your friends? For a new take on a traditional Middle Eastern dish that pairs beautifully with coffee or a mimosa, try this spicy portabello shakshuka.

 Spicy portabello shakshuka recipe

Spicy portabello shakshuka recipe

Recipe by South African Mushroom Farmers’ Association

Course: Breakfast

Cuisine: Middle East

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients

  • 8-12 medium portabello mushrooms

  • 1 onion, finely chopped

  • 2 stalks celery, finely sliced

  • 2 tbsp. tomato paste

  • 1 tbsp. harissa

  • 4 cloves garlic, minced

  • 1 tsp ground cumin

  • 2 x 400 g tins Italian crushed tomatoes

  • 4 large eggs

  • fresh coriander

  • extra virgin olive oil

  • salt and pepper, to taste

  • crusty bread, for serving

Method

  • Preheat oven to 200°C and place mushrooms on a rack on top of a baking tray.
  • Brush with the olive oil and season to taste.
  • Roast for 10-15 minutes until tender.
  • In a large heavy based frying pan (or large cast iron pan) add a drizzle of olive oil.
  • Sauté the onion and celery until tender. Add the tomato paste, harissa, garlic and cumin.
  • Sauté until fragrant. Season.
  • Add the tinned tomatoes and bring to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.
  • Turn the heat off for a moment and make 4 small wells in the sauce.
  • Crack an egg into each well. Cover the pan with a lid and switch the heat back on to low.
  • Cook the eggs for 8 to 10 minutes or until done to your liking.
  • When the eggs are almost cooked nestle the portabello mushrooms into the sauce to reheat.
  • Finish with a generous scattering of fresh coriander and serve with crusty bread.
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