Mushroom Shakshuka

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 3


  • 1 red onion
  • 2 tbsp Drizzle extra virgin olive oil
  • 2 cup mushrooms
  • 2 red capsicum
  • 4 clove garlic clove
  • 2-4 tbsp harissa paste depending on your preference for heat
  • 1 tbsp salt reduced tomato paste
  • 1 ½ tsp ground cumin
  • ½ tsp dried chilli flakes optional
  • Salt and pepper to taste to taste
  • 5 large tomato or 2 x 400g canned chopped peeled tomatoes
  • 3 cup baby spinach leaves
  • 4-6 Egg
  • Fresh coriander to serve


  • Heat the olive oil in a frying pan on medium heat and cook the onion until softened, about 4-5 minutes.
  • Add half of the mushrooms and cook for 2-3 minutes.
  • Add the other half of the mushrooms, capsicum, 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.
  • Add tomatoes and spinach and cook for 10 minutes and until the sauce is thick.
  • Make little wells in the sauce and break the eggs into these, and simmer for 8 – 10 minutes until cooked. Swirl 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.
  • The eggs are ready when the whites are firm and cooked and the egg yolks are soft.
  • Spoon out the eggs with the sauce, garnish with coriander and serve.


Calories: 392kcalCarbohydrates: 20gProtein: 22gFat: 21gSodium: 256mgFiber: 13g
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