Shakshuka Baked Eggs
This vibrant breakfast dish features baked eggs nestled in a rich, tomato and mushroom base, seasoned with garlic and fresh basil. Served with warm Turkish bread for dipping, it’s a comforting, vegetable-packed start to your day.
Shakshuka Baked Eggs
Servings: 3 Servings
A hearty, vegetable-rich breakfast dish of baked eggs in a tomato and mushroom base, served with Turkish bread for dipping.
Print Recipe
Ingredients
- 1 tablespoon olive oil
- 200 g cherry burst tomatoes chopped
- 1 garlic clove finely chopped
- 3 eggs
- 3 basil leaves
- Mushrooms quantity to preference
- Turkish bread to serve
- Salt and pepper to taste
Instructions
- Heat the olive oil in a non-stick frying pan over medium heat. Add the mushrooms and cook for approximately five minutes, stirring occasionally, until they begin to soften.
- Add the cherry burst tomatoes and garlic to the pan. Continue cooking for a few more minutes until the tomatoes start to break down and the mixture becomes rich and aromatic. Stir in a little salt and pepper to season.
- Using a spoon, make three small wells in the tomato and mushroom mixture. Crack one egg into each well. Cover the pan with a lid or a sheet of foil and cook for 2–3 minutes, or until the eggs are set to your preferred consistency.
- Once cooked, scatter the basil leaves over the top. Lightly toast the Turkish bread in the oven to serve alongside the dish, ideal for dipping into the warm yolks and sauce.
