Middle Eastern·Breakfast
Mushroom and Pepper Shakshuka
A perfectly scaled-down version of the classic Middle Eastern breakfast dish, featuring a layer of deeply browned mushrooms, softened peppers and onions, and a single poached egg in a spiced tomato sauce.
Prep
10m
Cook
15m
Total
25m
Serves
1
Method
- 01
Add olive oil to a small skillet. Layer the thickly sliced mushrooms in a single layer on the bottom, followed by a pinch of salt. Top the mushrooms with the sliced red onions and mixed peppers, then add another pinch of salt.
Watch · 0:28
- 02
Place the pan over medium-high heat. Allow the mushrooms to sear undisturbed for several minutes until deeply browned on the bottom. Once browned, stir everything together and cook for another minute to soften the onions and peppers.
Watch · 1:52
- 03
Add the cumin, smoked paprika, turmeric, oregano, black pepper, and cayenne to the pan. Stir and toast the spices for about 30 seconds until fragrant.
Watch · 2:45
- 04
Pour in the tomato puree and a splash of water. Bring the sauce to a simmer, then reduce heat to medium-low. Season with more salt if needed, then stir in the fresh cilantro and half of the crumbled feta.
Watch · 3:08
- 05
Create a small well in the center of the sauce. Crack an egg into a small bowl first, then carefully slide it into the well. Season the egg with a pinch of salt, cover the pan, and simmer for 3 to 5 minutes until the white is set but the yolk is still runny or jammy.
Watch · 4:17
- 06
Remove from heat. The residual heat will finish cooking the egg. Garnish with the remaining feta, Aleppo chili flakes, a drizzle of olive oil, and fresh cilantro. Serve immediately with plenty of bread for dipping.
Watch · 5:32
From Chef John
“You are after all the Tim Gunn of when your shakshuka for one is done.”
“Eating a shakshuka without bread is like dancing without music.”
“You can never eat enough extra virgin olive oil.”