Mushroom Eggplant Shakshuka Recipe

Name: Mushroom Eggplant Shakshuka Recipe
Ingredients: 1/4 cup olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 pound portobello, diced; 1 medium eggplant, peeled and diced (if it is the long Japanese eggplant, use two; no peeling necessary); 6 plum tomatoes, sliced thin; 1 cup freshly grated cheddar or other strong cheese, or diced feta cheese (watch for your salt: you might not need any!); 1 tablespoon turmeric; 2 tablespoons paprika; 2 good pinched red pepper flakes, more if you like a greater kick; 1 tablespoon cumin; 8 eggs; Chopped parsley and cilantro for garnish

levanacooks.com

Mushroom Eggplant Shakshuka—Levana Cooks presents a delicious Israeli-inspired breakfast that elevates traditional shakshuka with flavorful eggplants and mushrooms. Perfect for cheese lovers or...

View full recipe on levanacooks.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at levanacooks.com.

Share this recipe:

Cooking tools:

Skillet
Cutting board
Chef's knife
Grater
Measuring spoon
Measuring cup
Wooden spoon
Spatula
Stove
Plate
Pot

Ingredients

1/4 cup olive oil
1 onion, diced
4 cloves garlic, minced
1 pound portobello, diced
1 medium eggplant, peeled and diced (if it is the long Japanese eggplant, use two; no peeling necessary)
6 plum tomatoes, sliced thin
1 cup freshly grated cheddar or other strong cheese, or diced feta cheese (watch for your salt: you might not need any!)
1 tablespoon turmeric
2 tablespoons paprika
2 good pinched red pepper flakes, more if you like a greater kick
1 tablespoon cumin
8 eggs
Chopped parsley and cilantro for garnish