Mushroom Shakshuka
If you have roughly 45 minutes to spend in the kitchen, Mushroom Shakshuka might be an awesome gluten free, lacto ovo vegetarian, and primal recipe to try. One serving contains 334 calories, 17g of protein, and 19g of fat. For $2.65 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Soup Addict requires jalapeno chiles, ground cumin, feta cheese, and olive oil. 18 people were glad they tried this recipe. A few people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is outstanding. Users who liked this recipe also liked Shakshuka, Shakshuka, and Shakshuka.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 (28 oz) can crushed tomatoes
4 eggs
feta cheese, crumbled, for garnish
flat leaf parsley, chopped, for garnish
12 ounces fresh mushrooms, sliced (shiitake, cremini, button — use your favorites)
3 cloves garlic, finely minced
1 teaspoon ground cumin
2 jalapeno chiles or 1 serrano chile, seeded and diced (or, leave the seeds for a significant kick of heat)
1 small handful, dried mushrooms, preferably porcinis
2 tablespoons olive oil (plus additional, as needed)
1 small red bell pepper, diced (optional)
salt and freshly ground black pepper
1 tablespoon paprika (I usually use smoked)
1 medium sweet onion, diced
Equipment:
dutch oven
frying pan
bowl
Cooking instruction summary:
Soak dried mushrooms in a 1/2 cup very hot water for 20 minutes.Heat oil in a large, deep skillet or dutch oven over medium until shimmering. Add onions and cook until glassy, about 5 minutes. Add fresh mushrooms, stir well to mix, then cover and cook until the mushrooms have given off most of their liquids, about 10 minutes. Remove the rehydrated mushrooms from their soaking liquid (reserve), chop and add to pan, along with the chiles and peppers.Scoot the contents of the pan to one side to create an clear space. Add a teaspoon of oil and let heat briefly. Add the garlic to the oil, along with the cumin and paprika. Stir to create a paste, then thoroughly mix in with the other vegetables.Add the tomatoes and the reserved mushroom liquid. Increase heat to medium-high, bring sauce to a gentle boil. Reduce back to medium heat and simmer for 10 minutes. Taste, and add salt and black pepper as necessary.Crack the eggs carefully into the sauce and cover the pan. Cook until the egg whites are opaque and the yolk is just short of set (5-10 minutes).Sprinkle a little salt on the eggs, then sprinkle the parsley over the sauce. Add rice (if using) into individual bowls and spoon on the sauce, making sure each gets one egg. Top with the feta cheese.
Step by step:
1. Soak dried mushrooms in a 1/2 cup very hot water for 20 minutes.
2. Heat oil in a large, deep skillet or dutch oven over medium until shimmering.
3. Add onions and cook until glassy, about 5 minutes.
4. Add fresh mushrooms, stir well to mix, then cover and cook until the mushrooms have given off most of their liquids, about 10 minutes.
5. Remove the rehydrated mushrooms from their soaking liquid (reserve), chop and add to pan, along with the chiles and peppers.Scoot the contents of the pan to one side to create an clear space.
6. Add a teaspoon of oil and let heat briefly.
7. Add the garlic to the oil, along with the cumin and paprika. Stir to create a paste, then thoroughly mix in with the other vegetables.
8. Add the tomatoes and the reserved mushroom liquid. Increase heat to medium-high, bring sauce to a gentle boil. Reduce back to medium heat and simmer for 10 minutes. Taste, and add salt and black pepper as necessary.Crack the eggs carefully into the sauce and cover the pan. Cook until the egg whites are opaque and the yolk is just short of set (5-10 minutes).Sprinkle a little salt on the eggs, then sprinkle the parsley over the sauce.
9. Add rice (if using) into individual bowls and spoon on the sauce, making sure each gets one egg. Top with the feta cheese.
Nutrition Information:
covered percent of daily need
