This recipe has been provided to AEB as is by the Mushroom Council
Recipe courtesy of Chef Billy Parisi and the Mushroom Council.
Shakshuka is a traditional dish from Israel and northern Africa that incorporates a spicy tomato stew and poached eggs. This version adds finely chopped crimini mushrooms, ground sirloin and curry.
Yield: 4 servings
Ingredients and Directions
Preheat the broiler to low heat.
In a large cast iron skillet on high heat with olive oil, add in the onions and garlic and sauté until lightly brown, about 6 to 8 minutes.
Next, add in the ground sirloin and mushrooms and cook until the meat is browned and cooked through out.
Stir in the curry paste, garam masala and soy sauce until combined. Pour in the tomatoes, stir and bring to a boil. Whisk in tomato paste to thicken and season with salt and pepper.
Crack 4 eggs right on top of the shakshuka and cook the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked. Season the eggs with salt and pepper and serve alongside some toasted baguette slices.
Serve up this, or any shakshuka for that matter, with some sliced toasty baguette bread so you can dip and scoop out all that deliciousness!
- 1 tablespoon of olive oil
- 1/2 small diced sweet onion
- 3 finely minced cloves of garlic
- 1 cup of finely chopped crimini mushrooms
- 1/2 pound of 90/10 ground sirloin
- 1 tablespoon of red curry paste
- 1 teaspoon of garam masala
- 1 tablespoon of soy sauce
- 28 ounce can of whole plum tomatoes in juice
- 1 tablespoon of tomato paste
- 4 eggs
- Toasted baguette slices
- Kosher salt and fresh cracked pepper to taste
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.