Roasted portobello mushrooms, warming harissa and cumin, and rich crushed tomatoes come together in this bold, plant-forward twist on classic shakshuka recipe.
Spoon it straight from the pan with crusty bread and prepare for a deeply comforting, flavour-packed meal that feels both indulgent and nourishing.
Ingredients
- 8-12 medium portobello 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
Portobello mushrooms offer a rich, meaty texture with impressive health benefits. They are low in calories and fat, yet high in fibre, making them ideal for supporting weight management and digestive health. Portobellos are also a valuable source of B vitamins, which help convert food into energy and support brain function, as well as antioxidants that combat inflammation and oxidative stress. Additionally, they provide minerals such as potassium and selenium.
Method
- 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 portobello mushrooms into the sauce to reheat.
- Finish with a generous scattering of fresh coriander and serve with crusty bread.
Recipe and image supplied by The South African Mushroom Farmers’ Association
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
