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 & Directions

Ingredients

Directions

Ingredients

Nutritional Info

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.

Click here for more food safety information.

of olive oil	1 tablespoon
small diced sweet onion	1/2
finely minced cloves of garlic	3
of finely chopped crimini mushrooms	1 cup
of 90/10 ground sirloin	1/2 pound
of red curry paste	1 tablespoon
of garam masala	1 teaspoon
of soy sauce	1 tablespoon
of whole plum tomatoes in juice	28 ounce can
of tomato paste	1 tablespoon
eggs	4
Toasted baguette slices
Kosher salt and fresh cracked pepper to taste

Curry Tomato and Cremini Mushroom Shakshuka