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shakshuka

A delicious and easy recipe for shakshuka with mushrooms and spinach to add a twist. Perfect for breakfast and supper and everything inbetween. 

Scale

Ingredients

Instructions

  1. Heat the olive oil in a frying pan and cook the onion until softened, about 4 – 5 minutes.
  2. Add the peppers and cook for a further few minutes until they are soft. Add the mushrooms and cook for a minute or two.
  3. Add the tomato paste, harissa, cumin, chilli, salt, pepper and garlic and cook for about 5 more minutes. Add a splash of water if it dries out and becomes too thick.
  4. Add the tomatoes (I used tin) and the spinach and cook for 10 minutes and until the sauce is thick.
  5. Make little wells in the sauce and break the eggs into these, and simmer for 8 – 10 minutes until cooked. Swirls the egg whites a bit with the sauce and try not to break the yolks. If you cover the pan it will speed up the process.
  6. The eggs are ready when the whites are firm and cooked and the egg yolks are soft.
  7. Spoon out the eggs with the sauce and serve.

Nutrition

Keywords: shakshuka, eggs, spinach, vegetarian, mushrooms