How to Make Portobello Mushroom Shakshuka

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor, while ricotta is more budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be lighter in sodium, while crushed tomatoes are often less expensive.

Remove the stems from the portobello mushrooms and roughly chop them.

Remove the gills from the portobello mushrooms with a spoon.

Spray the mushrooms liberally with olive oil and season them with salt and pepper.

Roast the mushrooms in a 400 degree Fahrenheit oven for 20 minutes until tender.

Set the mushrooms aside for later.

In a deep sauté pan, heat olive oil over medium heat.

Add the chopped onions and sauté until translucent.

Add the red and yellow bell peppers and the chopped portobello stems.

Add finely chopped garlic and lower the heat to medium; cook for 5 minutes.

Add ground cumin, smoked paprika, and Aleppo chili flakes to the pan.

Add canned tomatoes (crushed or diced) along with red wine vinegar and a little salt.

Adjust the heat to low and simmer until the sauce has the consistency of a light pasta sauce.

Remove half of the tomato pepper sauce from the pan.

Arrange the roasted portobello caps on the sauce, gill side up.

Add the remaining sauce into each of the mushroom caps.

Create a small depression with the back of a spoon in each cap.

Crack an egg into each depression.

Place the pan in a 350 degree Fahrenheit oven and bake for about 20 minutes or until the eggs are set and the sauce is bubbling.

Season each egg with a little salt and Aleppo pepper, a sprinkle of feta, and some fresh herbs.

Drizzle with a little olive oil and serve piping hot with toasted baguettes or grilled flatbread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens