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–+ servings
Portobello Shakshuka served in a skillet — a fork cutting into the mushroom cap as the golden egg yolk flows into the tomato sauce, topped with feta and fresh herbs.

Portobello Shakshuka

A cozy twist on the classic shakshuka! This Portobello Shakshuka features perfectly baked eggs nestled inside juicy Portobello mushroom caps, surrounded by a rich, spiced tomato sauce. Every bite is filled with smoky, tangy, and savory flavor - finished with creamy feta and fresh herbs. Serve it warm with crusty bread or pita for a hearty, café-style breakfast or brunch that feels effortlessly elegant.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3
Course: Breakfast
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • ½ yellow onion finely diced
  • 1 tsp garlic minced
  • ½ red bell pepper diced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ¼ tsp red pepper flakes
  • 1 can 15 oz crushed tomatoes
  • 3 Portobello caps
  • 3 eggs
  • Feta cheese and chopped parsley to serve optional

Method
 

  1. Preheat oven to 350 °F.
  2. In an oven-safe skillet, heat olive oil over medium heat. Add onion and garlic; sauté until soft.
  3. Add bell pepper and cook 2–3 minutes more.
  4. Stir in crushed tomatoes, salt, pepper, cumin, paprika, and red pepper flakes. Simmer 5 minutes.
  5. Remove gills from Portobello caps. Spoon 1 tbsp of sauce into each mushroom and nestle them into the skillet.
  6. Crack an egg into each cap. Bake 18 minutes, or until whites are set and yolks runny.
  7. Top with feta and parsley. Serve immediately with fresh bread or pita.

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