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🫒 Mediterranean · Breakfast · Easy difficulty · Vegetarian

Mushroom Shakshuka

A smoky Mediterranean breakfast built around mushroom, seasoned with canned tomatoes and red pepper.

Prep time
8 min
Cook time
17 min
Total time
25 min
Servings
4
Calories
344 kcal
Protein
10 g
Carbs
38 g
Fat
17 g
Course
Breakfast

About this Mediterranean breakfast dish

Mushroom Shakshuka is a Mediterranean breakfast built around mushrooms. It takes about 25 min from start to finish, 8 minutes of prep and 17 minutes of cooking, and serves 4.

Cooking method: breakfast dish. Difficulty is rated easy. Vegetarian, and marked gluten-free in our data.

Good for: under 25 minutes, light & low calorie, kid friendly.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 400 g mushrooms, sliced
  • 400 g canned tomatoes
  • 1 red pepper
  • 1 onion
  • 2 tsp cumin
  • 1 tsp paprika
  • 100 g feta
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Prepare the mushroom and have everything ready before you turn on the heat.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  2. Step 2. Whisk or mix the canned tomatoes, red pepper and onion until just combined.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Cook on medium heat in a lightly oiled pan until golden underneath.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  4. Step 4. Add or fold in the mushroom and cook until set.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Plate with feta and serve warm.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Medium heat gives even colour without burning.

Equipment you will need

  • Non-stick pan
  • Spatula
  • Whisk

Nutrition per serving

Estimated per serving: 344 kcal, 10 g protein, 38 g carbohydrate and 17 g fat. Roughly 12% of the energy comes from protein, 44% from carbohydrate and 44% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Mushroom Shakshuka

Substitutions and variations

  • Use plant-based milk for a dairy-free option.
  • Stir in a handful of spinach or herbs for extra vegetables.
  • Cook eggs over lower heat for a softer, creamier texture.

Frequently asked questions about Mushroom Shakshuka

How long does Mushroom Shakshuka take to make?

It takes about 25 min in total: 8 minutes of prep and 17 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 344 kcal, with 10 g protein, 38 g carbohydrate and 17 g fat. These are estimates for the recipe's 4 servings.

Is Mushroom Shakshuka gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

Yes, it is vegetarian: no meat, poultry or fish.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Mushroom Shakshuka ahead or freeze it?

Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

More Mediterranean recipes

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