Recipe: Delicious Eggs Poached In Fresh Tomato Sauce w/ Mushrooms (Shakshuka)

This recipe is a favourite in my household time and time again. It uses fresh tomatoes and usually, fresh mushrooms. Unfortunately, I didn’t have any when I made the recipe, but I made do with some canned mushrooms. It still turned out as delicious as it looks.

Without further ado, here’s the recipe. This recipe makes 1 serving (if you eat 2 eggs. If you only eat 1 egg, this recipe makes 2 servings).

Shakshuka 1

What you’ll need:

  • 1 very large tomato or 2 medium tomatoes, roughly diced;
  • 2 large eggs;
  • 1 can of choice-grade whole or sliced mushrooms;
  • 1 tbsp water;
  • 1 tbsp olive oil;
  • salt & pepper, to taste;
  • 1 tsp ground ginger;
  • 1 tsp ground paprika;
  • 2 tbsp tomato paste;
  • 1 clove garlic, minced;
  • parsley, chopped, to serve.

Shakshuka 3

How to make it:

  1. On high heat, heat up olive oil and water in a large pan;
  2. Sautée garlic until aromatic;
  3. Add mushrooms and tomatoes to the pan, until the mixture starts sizzling/bubbling.
  4. On low heat, let simmer and cook down for about 15 minutes, until the tomatoes have cooked down and look more like a sauce than actual diced tomatoes;
  5. While tomatoes and mushrooms are cooking, add spices and tomato paste. Stir until well combined;
  6. Cook for approximately another 15 minutes, or until you are able to form wells in the sauce;
  7. Form 2 wells and crack an egg in each one;
  8. Cover the pan with a lit and let eggs poach for approximately 4 or 5 minutes, or until the surface of the egg turns slightly white;
  9. Top with chopped parsley upon serving;
  10. Enjoy!!


I had this recipe for 2 days in a row. Once for dinner, once for lunch.



Much love,



Shakshuka 2

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