Friday, April 1, 2016

Recipe: Shakshuka with Mushrooms, Parmesan and Basil

Both my children LOVE eggs, so you would often see us eating eggs in various cooking styles, such as half boiled egg, fried egg, scrambled eggs and hard boiled eggs. Earlier this week, I made shakshuka for them for brunch.

Shakshuka (or shakshouka) is a dish of eggs poached in tomato, with bread on the side to mop up the sauce. Here is my version with sauteed mushrooms and topped with Parmesan cheese and sweet basil leaves which I served with a crusty loaf. The eggs were still slightly runny in the centre. The dish is ready once the egg white has set. Simple and delicious! Suitable for vegetarians too.

The boy enjoying his eggs ;)

Watch this easy step-by-step video on how to cook shakshouka at home (full screen here)

Shakshuka with Mushrooms, Parmesan and Basil
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 8-10 minutes
Serves 4

1 tbsp olive oil
2 cloves garlic, finely chopped
100g grey oyster mushrooms, sliced
1/2 can tomato puree (approx 200g)
1/2 cup water
1/2 tsp vegetable stock granules
4 eggs
Salt and freshly ground black pepper
Parmesan cheese
Sweet basil leaves

1. In a large frying pan, heat oil over medium high heat. Add garlic and saute for about 1 minute, until lightly golden.

2. Add the mushrooms and saute for another 1 minute. Then, stir in the tomato puree, water and chicken stock granules and bring to the boil.

3. Once boiling, reduce to low heat. Break in the eggs into the pan, (be careful not to break them), season the eggs with salt and pepper, then cover the pan with a lid and allow to cook for about 4-5 minutes, or until the egg whites have set.

4. Remove from heat, and grate Parmesan cheese all over. Garnish with sweet basil leaves and serve with some crusty bread.

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