30-Minute Mushroom Shakshuka | Eggs | Breakfast Recipes | Slurrp

Looking for some delicious breakfast recipes with eggs? You have surely landed on the right page!

This mushroom shakshuka tastes divine. It is a result of experiments with recipes in my kitchen, trying to create recipes with minimal ingredients in the refrigerator. So I decided to make this viral egg recipe with mushrooms. The result was so much better than what I had even imagined.

As you may already know, Shakshuka is a Mediterranean dish which poaches eggs in a tomato base, with some basic spices. The best part about shakshuka is that it is a one-skillet dish, where the effort is minimal, the time required is really less and the results are absolutely fabulous. The first time I made shakshuka was in its traditional and simple form, but for this particular breakfast recipe, I have experimented with some ingredients used in basic Italian cooking.

For this breakfast recipe, you will need some fresh button mushrooms and some basic spices. Try it out for yourself.

Preparation time – 10 minutes

Cooking time – 30 minutes

Serves – 2

Ingredients

3 eggs
2 tbsp extra virgin olive oil
1 tbsp butter
1 onion, finely chopped
4 garlic cloves, finely chopped
150 g button mushrooms, thickly chopped
4 tbsp sweet chili tomato sauce
3 tomatoes, finely chopped
1 tsp black pepper powder
Fresh/dried thyme
Fresh/dried basil
50 g grated cheddar cheese
Salt to taste

Directions

In a pan, heat olive oil and butter. Add the chopped onions and garlic to it. Saute for about a minute.
Add the tomatoes, saute for about five minutes till they start melting in their own water. Once they are 70% done, add the button mushrooms.
Cook this mixture through. Season with salt and pepper.
Once the mushroom is cooked, add the sweet chili sauce and mix well. To make the sauce thicker, you may also add a splash of water as shown in the video.
Break three eggs and gently put them one by one onto the pan. I have broken the eggs on a bowl separately as you can see, in order to prevent the yolks from breaking.
Cover and cook these eggs in the tomato and mushroom base. Garnish with thyme, basil and lots of grated cheese. I like my yolk to be semi-cooked, so I cover it for about a minute.
Serve hot with some bread!

I hope you try this. It is one of my favorite ways to eat those eggs and like I said, is a must addition to your collection of breakfast recipes.