Mushroom Cheese Shakshuka
A savory, umami-packed twist on the classic shakshuka featuring earthy mushrooms and melted cheese for a comforting vegetarian meal.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 pound (450g) cremini mushrooms, sliced
- •1 large yellow onion, finely diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •28 ounces (800g) crushed tomatoes
- •4 large eggs
- •1/2 cup (60g) crumbled feta cheese
- •1/4 cup fresh cilantro or parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat and sauté the mushrooms until golden brown and their moisture has evaporated.
- 2
Add the onion and bell pepper to the skillet, cooking until softened, about 5-7 minutes.
- 3
Stir in the garlic, paprika, and cumin, cooking for 1 minute until fragrant.
- 4
Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.
- 5
Use a spoon to create four small wells in the sauce and carefully crack an egg into each well.
- 6
Sprinkle the crumbled feta cheese over the top of the sauce, avoiding the egg yolks.
- 7
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
- 8
Remove from heat, garnish with fresh herbs, and serve immediately with crusty bread.
💡 Chef tips
- For a deeper flavor, use a mix of mushrooms like shiitake or oyster alongside the cremini.
- If you prefer a firmer cheese, use goat cheese instead of feta for a creamier texture.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days, though the eggs are best enjoyed fresh.
✅ How it should turn out
The finished dish features tender eggs nestled in a rich, robust tomato and mushroom sauce, topped with creamy, slightly melted feta that provides a salty contrast to the earthy mushrooms.