Spicy Portabello Shakshuka

Slow-simmered tomato sauce, golden-yolked eggs and meaty Portabella mushrooms come together in a dish that’s as visually striking as it is deeply satisfying. The mushrooms bring serious umami and texture, turning a classic shakshuka into something richer, heartier and quietly indulgent — perfect for sharing.

It’s also naturally protein-packed and full of goodness, making it ideal for those keen on comfort food that still feels balanced and nourishing.

I’ve attached an image for inspiration, and to add to your weekend happiness, we’ve also shared the full recipe below. It’s an easy, one-pan brunch that feels special without trying too hard — exactly the kind of dish people love to cook (and linger over) on a Saturday morning.

PS: That vibrant red tomato base doesn’t just look beautiful on the page — it delivers big flavour too!

Ingredients

• 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

Instruction

1. Roast the mushrooms at 200°C on a rack over a baking tray. Brush with olive oil, season, and roast for 10–15 minutes until tender. Set aside.
2. Heat a drizzle of olive oil in a large pan. Sauté the onion and celery until soft. Stir in the tomato paste, harissa, garlic and cumin; cook until fragrant and well combined. Season to taste.
3. Add the crushed tomatoes and simmer gently for 10 minutes, until slightly thickened.
4. Make four small wells in the sauce, crack in the eggs, cover and cook on low for 8–10 minutes, until the eggs are just set.
5. Nestle the roasted mushrooms into the sauce to warm through. Finish with fresh coriander and serve hot with crusty bread.

Spicy Portabello Shakshuka

The South African Mushroom Farmers’ Association

A Valentine’s weekend shakshuka — mushrooms take centre plate 

Print Recipe Pin Recipe

Course Breakfast, Brunch

Cuisine Global

Servings 4

Ingredients

  

• 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
• 2x 400g tins Italian crushed tomatoes
• 4 large eggs
• handful fresh coriander
• extra virgin olive oil
• salt and pepper to taste
• crusty bread for serving

Instructions

 

• 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.

Keyword Portobello mushrooms