Shakshuka, Arabic for "mix", is a delicious Middle Eastern one-pot dish. Traditionally, it contains a base of tomato, chili and onion, finished with slightly poached mirror eggs. This version with wild mushrooms and hot sauce is a tasty alternative for those who have trouble digesting nightshades such as tomatoes. Also vary with other leafy greens such as kale, spinach, the green of radishes, the foliage of beetroot ...
Olive oil (extra vierge)
Celtic sea salt
Cut or tear the mushrooms into smaller pieces and fry until golden brown in butter or olive oil.
Meanwhile, cut the hot sauce into fine strips. Add to the pan and season with salt and pepper.
Make six wells between the vegetables and carefully break in the eggs. Let the eggs cook gently for 3 to 4 minutes, until the egg white has set. The yolk may remain liquid. Season with salt and pepper.
You can also poach the eggs slightly by putting a lid on the pan once you have added the eggs.
Finish with parsley.
For a classic shakshuka: serve with a sauce of pure tomato passata, extra virgin olive oil, cumin, (smoked) paprika and cayenne pepper. • Are you very hungry? Serve the shakshuka with half an avocado or a few spoons of pesto.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
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