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Whether serving these for brunch, or breakfast for dinner, this flavor-packed egg dish is phenomenal. Turn this into a full meal by serving it alongside some crusty sourdough bread or warm pitas.
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Shakshuka Stuffed Portobello Mushrooms
Ingredients
Shakshuka Sauce:
- 1 can 15 oz tomato sauce
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 Tablespoon parsley
- 2 cloves garlic
- 2 frozen cubes caramelized onions
Assembly:
- 6-8 portobello mushrooms (see note)
- 6-8 eggs
- Olive oil, for drizzling
- Salt and pepper, to taste
- Fresh parsley, chopped, optional, for garnish
- Crumbled feta cheese, optional, for garnish
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper; set aside.
- Prepare sauce: combine all ingredients in a small bowl; set aside.
- Remove gills from mushrooms, wash and place face up on prepared baking sheet.
- Drizzle olive oil over the mushrooms, then sprinkle with salt and pepper. Bake for 25 minutes.
- Remove from oven and carefully spill out any accumulated liquid in each mushroom; return to tray.
- Carefully fill each mushroom halfway with shakshuka sauce, then crack an egg into it. Sprinkle salt and pepper on top of the eggs.
- Return tray to oven and bake for an additional 15-20 minutes, until eggs reach desired level of doneness.
- Remove from oven and place mushrooms on a serving platter. Drizzle additional shakshuka sauce over the tops. If desired, garnish with feta cheese and/or parsley.
Notes
Note: when selecting mushrooms, look for those that have a larger “cup” for filling, rather than a flat portobello.
Plan ahead: shakshuka sauce can be prepared ahead of time and stored in the fridge. Mushrooms can be par-baked ahead of time, but eggs should be baked into them fresh.
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