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
Course: Breakfast
Cuisine: Middle East
Difficulty: Easy
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 35 minutes
Ingredients
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8-12 medium portabello mushrooms
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1 onion, finely chopped
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2 stalks celery, finely sliced
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2 tbsp. tomato paste
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1 tbsp. harissa
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4 cloves garlic, minced
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1 tsp ground cumin
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2 x 400 g tins Italian crushed tomatoes
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4 large eggs
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fresh coriander
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extra virgin olive oil
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salt and pepper, to taste
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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.