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.
Pro Tips for Perfect Mushroom & Leek Shakshuka with Soft Eggs
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of sliced cremini mushrooms, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Mushroom & Leek Shakshuka with Soft Eggs?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Mushroom & Leek Shakshuka with Soft Eggs?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for sliced cremini mushrooms?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.