Shakshuka with mushrooms is a twist on the traditional Middle Eastern dish of eggs poached in a flavorful tomato sauce. This is a hearty and satisfying breakfast (or any meal, really) that’s full of rich, savory flavors.
To make my version of this dish, you’ll need a few key ingredients. onion, olive oil, chili flakes, ground cinnamon, cumin, mushrooms, a can of chopped tomatoes, and eggs.
What Is Shakshuka?
Origins of Shakshuka
Shakshuka is a dish that originated in North Africa, specifically in Tunisia and Libya. It is believed to have been brought to Israel by North African Jews, where it became a popular breakfast item. The word shakshuka is derived from the Arabic word “shakshouka,” which means “a mixture.”
The dish typically contains eggs poached in a spicy tomato sauce, along with onions, garlic, and peppers. However, there are many variations of shakshuka, depending on the region and the cook. Some versions include additional ingredients like feta cheese, olives, or spinach.
Shakshuka Variations
One of the most popular variations of shakshuka is shakshuka with mushrooms. This version includes sautéed mushrooms in the tomato sauce, which adds a rich and earthy flavor to the dish. Another variation is shakshuka with ground beef, which is a heartier version that includes ground lamb in the tomato sauce.
Other variations of shakshuka include:
- Green shakshuka: This version includes green vegetables like spinach, kale, and zucchini in the tomato sauce.
- Shakshuka with halloumi: This version includes chunks of halloumi cheese in the tomato sauce, which adds a salty and creamy flavor to the dish.
- Shakshuka with harissa: This version includes harissa, a spicy North African chili paste, in the tomato sauce, which adds a fiery kick to the dish.
Why Add Mushrooms?
Nutritional Benefits
Mushrooms are a great source of vitamins and minerals, including vitamin D, potassium, and selenium. They are also low in calories and high in fiber, making them a great addition to any diet. Adding mushrooms to your shakshuka can help you meet your daily recommended intake of vegetables.
Flavor Profile
Mushrooms have a rich, umami flavor that pairs perfectly with the tangy tomato sauce in shakshuka. They also add a meaty texture that makes the dish more filling and satisfying. By sautéing the mushrooms before adding them to the shakshuka, you can bring out their natural sweetness and enhance their flavor even more.
Ingredients:
- 1 medium onion, chopped
- 2-3 tbsp of olive oil
- 1 pinch of chili flakes
- ¼-½ tsp of ground cinnamon
- ½-1 tsp of ground cumin
- 350 g of mushrooms, cut into large, chunky pieces
- 400 g can of chopped tomatoes
- Salt and pepper to taste
- 4 eggs
- 1 tbsp of chopped parsley (optional)
How to Make Shakshuka with Mushrooms?
- Start by peeling and finely dicing an onion. put some olive oil in a big skillet or frying pan on medium heat. Cook the onion for 1-2 minutes until it begins to get soft.
- Add some chili flakes, cinnamon, and cumin to the pan and cook for 1 more minute. Then, add the mushrooms and continue to saute for 5-8 minutes until they are softened and smell good.
- Once the mushrooms are cooked, add the canned tomatoes to the pan and stir well. Cover the pan, turn down the heat to low, and let it simmer for around 20 minutes, stirring now and then. The sauce will thicken and its color will shift slightly from red to orange.
- Taste the sauce and add salt and pepper to taste. Make four hollows in the sauce using the back of a tablespoon. Crack an egg into each hollow. Cover the pan again with the lid and let it cook for 4-7 minutes until the eggs are done just the way you like them.
- Finally, sprinkle some chopped parsley over the top of the dish and serve immediately with some bread for dipping and soaking up the sauce.
Serving Suggestions
Accompaniments
Here are a few suggestions to enhance your shakshuka experience:
- Crusty bread: A slice of crusty bread is perfect for mopping up the delicious tomato sauce and runny yolk.
- Salad: A fresh salad with a simple vinaigrette can provide a nice contrast to the richness of the shakshuka.
- Yogurt: A dollop of plain yogurt on top of the shakshuka can provide a cool and creamy balance to the dish.
- Hot sauce: If you like a little extra heat, a drizzle of hot sauce can add some extra kick to your shakshuka.
Presentation Tips
- Use a cast-iron skillet: A cast-iron skillet can give your shakshuka a rustic and authentic look.
- Garnish with fresh herbs: A sprinkle of fresh parsley or cilantro can add a pop of color and freshness to your shakshuka.
- Serve in individual skillets: Serving shakshuka in individual skillets can make for a fun and interactive dining experience.
- Top with feta cheese: Crumbled feta cheese on top of the shakshuka can add a tangy and salty flavor to the dish.
Storage and Reheating Instructions
- Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
- Tip: if you have a large batch of shakshuka, divide it into smaller portions before storing it to make reheating easier.
- To reheat, simply transfer the desired portion of shakshuka to a microwave-safe dish and heat it in the microwave for 1-2 minutes.
- Alternatively, you can reheat it on the stove. Heat a small amount of oil in a non-stick skillet over medium heat, and add the shakshuka. Cook, stirring occasionally, until it’s heated through.
- Make sure to stir the shakshuka occasionally while reheating to ensure even heating.
- If the shakshuka is too thick, you can add a splash of water or broth to thin it out while reheating.
Common Mistakes to Avoid
- Cooking the eggs for too long: This is one of the most common mistakes when making shakshuka. To prevent this, keep a careful watch on the eggs while they’re cooking. Once the whites are set but the yolks are still runny, the dish is ready to be served.
- Using too many mushrooms: While mushrooms are a delicious addition to shakshuka, it’s important not to overdo it. Using too many mushrooms can overpower the dish and make it too heavy. Stick to a reasonable amount, such as one cup of sliced mushrooms for a recipe that serves four.
- Not using enough spices: Shakshuka is all about spices, so it’s important to use a generous amount. Don’t be afraid to add more than the recipe calls for if you like your food on the spicier side. Some common spices used in shakshuka include cumin, paprika, and coriander.
- Skipping the fresh herbs: Fresh herbs like parsley and cilantro add a bright, fresh flavor to shakshuka. Don’t skip them! Just a small handful of chopped herbs can take your dish to the next level.
Variations and Substitutions
There are many variations and substitutions you can make to suit your taste preferences or dietary restrictions. Here are a few ideas to get you started:
- Vegetables: While mushrooms are a great addition to shakshuka, you can also try using other vegetables such as bell peppers, zucchini, or eggplant. Simply sauté them with the onions and garlic before adding the tomato sauce.
- Spices: Feel free to experiment with different spices to add more depth of flavor to your shakshuka. Cumin, paprika, and coriander are all great options. You can also add a pinch of cayenne pepper for some heat.
- Protein: If you want to add some protein to your shakshuka, you can try adding cooked chickpeas or lentils. You can also substitute the eggs with tofu for a vegan version.
- Cheese: If you’re a cheese lover, you can sprinkle some feta or goat cheese on top of your shakshuka before serving. This adds a creamy and tangy flavor that pairs well with the tomato sauce.
- Bread: Shakshuka is traditionally served with crusty bread for dipping. However, you can also serve it over rice or quinoa for a heartier meal.
Conclusion
I have thoroughly enjoyed exploring the world of shakshuka with mushrooms. This dish is a perfect combination of healthy and delicious, and it is easy to make. The blend of spices and the earthy taste of mushrooms make for a unique and satisfying meal.
By using fresh, organic ingredients, you can enhance the flavor of the dish and make it even healthier. I highly recommend trying out different variations of shakshuka by adding different vegetables or using different spices.
Overall, shakshuka with mushrooms is a must-try for anyone who loves flavorful and nutritious food. It is a perfect dish for breakfast, lunch, or dinner, and it is sure to impress your family and friends. Give it a try, and you won’t be disappointed!
By the way, Lebanese street kaak is perfect for scooping up the shakshuka sauce.
Get its delicious recipe now (by clicking the image below):
