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…
If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (Of course, I’ll never pass on your email address to anyone.)
Easy shakshuka with mushrooms
Ingredients
- 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
Nutrition
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.
Kavita Favelle
I love shakshuka, but how have I never thought to add mushrooms? Great idea, looks really good!
Helen
Thanks Kavita! It’s delicious 🙂
Alex Ryder
I love shakshuka but have never tried it with mushrooms! Will give this recipe a whirl soon! Thank you 🙂
Helen
Thanks Alex – I hope you enjoy it!
Manjiri C K
This looks divine Helen! Love mushrooms and love eggs in any form 🙂 Haven’t made shakshuka in a while, must do it again soon.
Helen
Thanks Manjiri! Mushrooms and eggs are probably among my favourite foods too come to think of it! No wonder this was such a hit 😀
Rosemary
I’ve never heard of shakshuka and I love the ingredients. It’s really simple to make and I think I’m going to try it. Thanks for sharing.
Helen
Thanks Rosemary! I really hope you enjoy it. It’s a great recipe to have on hand when you need something delicious quickly from store cupboard ingredients!
Angela
I had this for breakfast this morning. I really enjoyed the cinnamon!
Helen
Thanks Angela – so glad you enjoyed it!
Luci
I love shakshuka! It is so tasty and flavorful! I love how you added in mushrooms, I have yet to try it with them!
Helen
Thanks Luci. The mushrooms were a great addition – I hope you enjoy them as much as we did.
Bintu | Recipes From A Pantry
I love a shakshuka for breakfast and this looks absolutely divine – might just have to give it a go!
Helen
Thanks Bintu! It’s definitely a great way to start the day 😀
Carrie Robinson
I am loving the addition of mushrooms to this! Looks amazing. 🙂
Helen
Thanks Carrie – it was delicious!