Easy shakshuka with mushrooms

An easy mushroom shakshuka recipe for a rich and fragrant sauce of mushrooms and tomatoes, topped with lightly poached eggs. A delicious breakfast or brunch (or lunch or dinner!)

My family is in love with shakshuka!

I love it because it’s an easy one-pan dinner that’s quick to make from store-cupboard ingredients. DH loves it because it’s filling, fragrant and delicious. And my daughter kipper loves it because it’s tasty, saucy, and fun to eat. Win-win-win!

Back to basics

In it’s most basic form shakshuka is simply eggs poached in a spicy tomato sauce. In Israel this is usually served with pitta or crusty bread for soaking up the sauce, and some chopped vegetable salad on the side. This is how we like to eat it too – scooping up sauce and gooey egg into delicious drippy mouthfuls.

Sometimes though, a simple shakshuka isn’t quite enough, and I like to add additional vegetables to boost the nutritional value and make the shakshuka a little more filling. Our aubergine shakshuka is a firm family favourite and appears on the table quite regularly. You can also add wilted spinach or kale, courgettes, peppers, beans or chickpeas. On this occasion I added mushrooms to make a tasty and filling mushroom shakshuka.

In praise of mushrooms

I love mushrooms because they have such a rich depth of flavour and add a great texture too. Plus they are packed with healthy vitamins and minerals. In this mushroom shakshuka, I cut them into chunky dice and sautéed them with the onions and spices. They added a wonderful richness to the tomato sauce and made the whole shakshuka so filling that we didn’t need a salad – just some fluffy pitta for scooping.

Even with the added mushrooms, this shakshuka is still super-easy to make. It only takes 30-40 minutes of gentle kitchen activity, and is a terrific dish to make on a relaxed weekend. It’s traditionally eaten for breakfast or brunch, but also makes a fabulous lunch or dinner. 

Mushroom shakshuka ingredients

To make mushroom shakshuka  you will need the basic shakshuka ingredients plus of course some mushrooms! The full list of ingredients is as follows:

• mushrooms – of course!
• onion
• olive oil
• chopped tomatoes
• spices and seasonings – I used cumin, cinnamon and chili
• eggs
• salt and pepper
• chopped parsley to garnish

Mushroom shakshuka – flavours and seasonings

Cumin and garlic are traditional flavourings for shakshuka, and I also added some cinnamon to add a fragrant note that would complement the mushrooms. I think cinnamon and mushrooms go brilliantly together – try adding a pinch next time you cook mushrooms and you’ll see what I mean!

A pita on the side

You will probably also want some pita or other bread for scooping and soaking up the delicious sauce and gooey egg yolk.

We love to make shakshuka on Pesach (Passover) too, and I can report that it’s also good with buttered matza, or some baby new potatoes. Yum!

We polished off this pan of mushroom shakshuka between us with no leftovers! Our shakshuka love affair continues…

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📖 Recipe

Easy shakshuka with mushrooms

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An easy shakshuka recipe comprising a rich fragrant sauce of mushrooms and tomatoes, topped with lightly poached eggs. 

3.58 from 7 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch, Lunch, Main Course

Cuisine Israeli, Vegetarian

Servings 4

Calories 175 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 medium onion
• 2-3 tablespoon olive oil
• 1 pinch chili flakes
• ¼-½ teaspoon ground cinnamon
• ½-1 teaspoon ground cumin
• 350 g mushrooms, cut into chunky dice
• 400 g tin of chopped tomatoes
• salt and pepper to taste
• 4 eggs
• 1 tablespoon chopped parsley (optional)
• 4 pita, or slices of crusty bread to serve (optional)

Instructions

 

• Peel and finely dice the onion. Heat the olive oil in a large skillet or saute pan and cook the onion over a medium heat for 1-2 minutes until starting to soften.
• Add the chili flakes, cinnamon and cumin and cook for another minute. Then add the chopped mushrooms and continue to saute, stirring occasionally, for 5-8 minutes until they are softened and fragrant.
• Add the tinned tomatoes to the pan and mix well. Cover, reduce the heat to a simmer, and leave to cook for about 20 minutes, stirring occasionally. The sauce should become thick and change colour slightly from red to more orangey. Taste and add salt and/or pepper to taste.
• Make 4 indentations in the sauce using the back of a spoon. Crack an egg into each indentation. Put the lid back on the pan and leave to cook for 4-7 minutes, until the eggs are cooked to your liking – we prefer the whites to be set but the yolks still a little runny.
• Sprinkle over the chopped parsley and serve at once with some bread for dunking and scooping up the sauce.

Notes

Nutritional information is given for the mushroom shakshuka only, and does not include pita etc.

Nutrition

Nutrition Facts

Easy shakshuka with mushrooms

Amount per Serving

Calories

175

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

1

g

Cholesterol

 

164

mg

55

%

Sodium

 

213

mg

9

%

Potassium

 

579

mg

17

%

Carbohydrates

 

10

g

3

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

9

g

18

%

Vitamin A

 

371

IU

7

%

Vitamin C

 

13

mg

16

%

Calcium

 

72

mg

7

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword egg, mushrooms, tomato

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More delicious mushroom recipes

More delicious and easy recipes that use mushrooms include creamy no-stir baked mushroom risotto, summery mushroom, pesto and asparagus pizza, and delicious ‘secret ingredient’ baked garlic mushrooms.