Spicy Portabello Shakshuka

Serves 4



  • 8-12 medium portabello mushrooms
  • 1 onion, finely chopped
  • 2 stalks celery, finely sliced
  • 2 Tbsp tomato paste
  • 1 Tbsp harissa
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 x 400g tins Italian crushed tomatoes
  • 4 large eggs
  • Handful fresh coriander
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Crusty bread, for serving



  • Preheat oven to 200°C and place mushrooms on a rack on top of a baking tray.
  • Brush with the olive oil and season to taste.
  • Roast for 10-15 minutes until tender
  • In a large heavy based frying pan (or large cast iron pan) add a drizzle of olive oil.
  • Sauté the onion and celery until tender. Add the tomato paste, harissa, garlic and cumin.
  • Sauté until fragrant. Season.
  • Add the tinned tomatoes and bring to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.
  • Turn the heat off for a moment and make 4 small wells in the sauce.
  • Crack an egg into each well. Cover the pan with a lid and switch the heat back on to low.
  • Cook the eggs for 8 to 10 minutes or until done to your liking.
  • When the eggs are almost cooked nestle the portabello mushrooms into the sauce to reheat.
  • Finish with a generous scattering of fresh coriander and serve with crusty bread.


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