How to Make Mushroom & Leek Shakshuka with Soft Eggs
-
Heat olive oil in a medium skillet over medium heat. Add mushrooms and leeks, sauté for 5 minutes until softened.
-
Stir in diced tomatoes, cumin, smoked paprika, salt, and chili flakes. Simmer 5 minutes.
-
Make two wells in sauce and crack eggs into them. Cover and cook for 5-7 minutes, until whites are set and yolks are still soft.
-
Sprinkle with parsley and serve directly from the skillet.
Advertisement
Pro Tips for Perfect Mushroom & Leek Shakshuka with Soft Eggs
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
You may also like