Project Description

Spicy Portabello Shakshuka
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Servings 4


  • 12 medium portabello mushrooms
  • 1 onion, finely chopped
  • 2 stalks celery, finely sliced
  • 2 Tbsp tomato paste
  • Tbsp harissa
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 800 g Italian crushed tomatoes
  • 4 large eggs
  •  Handful fresh coriander
  • Extra virgin olive oil
  • Salt and pepper, totaste
  • 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 4small 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.