Shakshuka is one of those exotic breakfast recipes that will definitely tantalise your tastebuds. This spicy portabello shakshuka recipe will definitely help you to impress your guests the next time you’re serving up a delicious feast at home.
What exactly is shakshuka (or, shakshouka)? The word literally means “a mixture” (Maghrebi Arabic), and that’s pretty much what this dish is. In a nutshell, it’s a popular Meditteranean dish consisting of eggs poached in a flavourful sauce made of tomatoes, olive oil, peppers, onion, garlic, cumin, paprika, nutmeg, cayenne pepper, and more.
The exact origins of the dish are unknown but it is now typically served in North African and Arab cuisine. There are also numerous popular variations to the dish, including some versions served with lamb mince, scrambled eggs, chorizo, ham, and more.
This particular recipe is a vegetarian version with portabello mushrooms as the focus.
Recipe serves 4.
- 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 400g cans Italian crushed tomatoes
- 4 large eggs
- Handful fresh coriander
- Extra virgin olive oil
- Salt and pepper, to taste
- Crusty bread, for serving
- 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 canned 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.
Spicy Portabello Shakshuka Notes
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