Name: Mushroom and Tomato Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Breakfast
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 1 red bell pepper, diced; 3 cloves garlic, minced; 8 ounces cremini mushrooms, sliced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon red chili flakes (optional, for heat); 4 cups fresh tomatoes, diced (or 28-ounce can diced tomatoes); ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; 4–6 large eggs; ¼ cup fresh cilantro or parsley, chopped; Crusty bread or pita, for serving

Savor the rich, comforting flavors of Mushroom and Tomato Shakshuka, a vibrant Middle Eastern dish featuring eggs poached in a smoky, spiced tomato and mushroom sauce. This one-pan meal is perfect for breakfast or dinner, blending earthy mushrooms with tangy tomatoes for a hearty, satisfying experience.

Why You’ll Love This Recipe

Mushroom and Tomato Shakshuka is a delightful fusion of bold flavors and simple preparation, making it a go-to for busy mornings or cozy dinners. The earthy mushrooms add depth to the classic tomato-based sauce, while the perfectly poached eggs create a creamy contrast. Infused with warm spices like cumin and smoked paprika, this dish is both comforting and exciting. It’s versatile—serve it with crusty bread or pita to soak up the sauce, and it’s easily customizable for vegetarian or spicy preferences. Plus, it’s a one-pan wonder, meaning minimal cleanup and maximum flavor!

Recipe Tips and Tricks

Use Fresh Ingredients: Fresh tomatoes and mushrooms enhance flavor; canned tomatoes work but choose high-quality ones.
Control the Heat: Adjust chili flakes to your spice tolerance for a personalized kick.
Don’t Overcook Eggs: Keep the yolks runny for a creamy texture that complements the sauce.
Toast Spices: Briefly toast cumin and paprika in the pan to unlock their full aroma.
Check Consistency: If the sauce is too thick, add a splash of water; if too thin, simmer longer.
Use a Wide Pan: A large skillet ensures even cooking and space for eggs.
Taste as You Go: Adjust salt and spices before adding eggs to perfect the flavor.

Yield: Serves 4

Mushroom and Tomato Shakshuka

Mushroom and Tomato Shakshuka: eggs poached in a smoky, spiced tomato-mushroom sauce, perfect for breakfast or dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon red chili flakes (optional, for heat)
4 cups fresh tomatoes, diced (or 28-ounce can diced tomatoes)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
4–6 large eggs
¼ cup fresh cilantro or parsley, chopped
Crusty bread or pita, for serving

Instructions

Prep Your Ingredients: Dice the onion, bell pepper, and tomatoes. Slice the mushrooms and mince the garlic. Chop fresh herbs for garnish. Having everything ready makes cooking smooth and fun!
Heat the Pan: In a large, wide skillet, warm 2 tablespoons of olive oil over medium heat until it shimmers. A wide pan ensures even cooking for your eggs.
Sauté the Aromatics: Add the chopped onion and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until softened and slightly golden. The aroma will start filling your kitchen!
Add Mushrooms: Toss in the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Their earthy flavor is the heart of this dish.
Season with Spices: Sprinkle in the cumin, smoked paprika, and optional chili flakes. Stir for 30 seconds to toast the spices, releasing their warm, smoky aroma.
Build the Sauce: Add the diced tomatoes (with their juices if using canned) and garlic. Stir in salt and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning if needed.
Create Wells for Eggs: Use a spoon to make 4–6 small wells in the sauce, spacing them evenly. The sauce should be thick enough to hold the eggs in place.
Add the Eggs: Crack an egg into each well. Cover the skillet and cook for 5–8 minutes, until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks).
Garnish and Rest: Remove the skillet from heat. Sprinkle with fresh cilantro or parsley for a pop of color and flavor. Let the dish rest for 5 minutes to let the flavors meld.
Serve and Enjoy: Serve hot with crusty bread or pita to scoop up the delicious sauce and creamy eggs. Share with friends or family for a cozy, flavorful meal!

Notes

For a richer sauce, add a splash of vegetable broth if it thickens too much.
Check egg doneness by gently poking the whites; they should be firm but not rubbery.
If using canned tomatoes, drain excess liquid for a thicker consistency.
Adjust spice levels to suit your taste—start mild and add more chili if desired.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 1011Total Fat 63gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 38gCholesterol 2139mgSodium 1213mgCarbohydrates 31gFiber 4gSugar 11gProtein 78g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

This recipe relies on simple, fresh ingredients to deliver its bold taste. Cremini or button mushrooms provide an earthy, meaty texture, but shiitake or portobello can add a deeper umami flavor. Fresh tomatoes are ideal for a bright, tangy sauce, though canned diced tomatoes (fire-roasted for extra smokiness) are a convenient substitute. Red bell peppers add sweetness and color, while onions and garlic form the aromatic base. Cumin and smoked paprika bring warmth and depth, with optional chili flakes for heat. Fresh eggs are crucial for perfect poaching, and cilantro or parsley adds a fresh, herbaceous finish. Olive oil ties it all together, so opt for extra-virgin for the best flavor.

Variations and Substitutions

Mushrooms: Swap cremini for shiitake, oyster, or portobello for varied textures and flavors.
Spice Level: Omit chili flakes for a milder dish or add fresh jalapeños for extra heat.
Herbs: Use parsley, basil, or dill instead of cilantro for a different flavor profile.
Veggies: Add spinach, zucchini, or eggplant for extra heartiness.
Cheese: Sprinkle feta or goat cheese before serving for a creamy, tangy twist.
Protein: Include chorizo or merguez sausage for a non-vegetarian version.
Vegan Option: Replace eggs with tofu or chickpeas for a plant-based alternative.
Gluten-Free: Serve with gluten-free bread or rice instead of pita.

Storage Options

Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the eggs. The sauce can be frozen (without eggs) for up to 3 months; thaw overnight in the fridge before reheating and adding fresh eggs. Avoid microwaving to preserve texture.