Ingredients
🧺 INGREDIENTS
For the Mushroom Shakshuka Base
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- 2 tbsp olive oil
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- 1 medium yellow onion, finely diced
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- 4 cloves garlic, minced
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- 16 oz (450 g) cremini or baby bella mushrooms, sliced
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- 2 tbsp tomato paste
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- 1 tsp smoked paprika
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- 1 tsp ground cumin
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- ¼ tsp red chili flakes (optional)
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- 1 cup crushed tomatoes or tomato passata
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- ½ tsp fine sea salt
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- ¼ tsp black pepper
For Baking
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- 6 large eggs
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- ½ cup crumbled feta cheese (optional)
For Garnish
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- 2 tbsp fresh parsley or cilantro, chopped
Ingredients for mushroom baked eggs shakshuka displayed on a countertop.
Instructions
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook 4–5 minutes until translucent.
Tip: Stir occasionally to prevent premature browning.
Add garlic and cook 30 seconds until fragrant. Add mushrooms and cook 6–8 minutes, stirring occasionally, until moisture is released and mushrooms are golden.
Tip: Let mushrooms sit undisturbed 1–2 minutes at a time for deep browning.
Stir in tomato paste, paprika, cumin, and chili flakes. Cook 1 minute, then add crushed tomatoes, salt, and pepper. Reduce heat to low and simmer 8–10 minutes until thickened.
Tip: Add 1–2 tbsp water if sauce is too thick.
Preheat oven to 375°F (190°C). Make 6 wells in sauce and crack eggs into each. Sprinkle feta on top. Bake 9–12 minutes until whites are set and yolks are soft.
Tip: Check eggs at 8 minutes to avoid overcooked yolks.