This Mushroom Shakshuka is made with a simmered sauce of tomatoes, onion, bell pepper, and browned champignon mushrooms, with eggs cracked directly on top and baked until the whites are set.

The mushrooms add an earthy depth that a classic shakshuka doesn’t usually have.

I make this for a weekend brunch or a light dinner when I want something warm that comes together in one pan.

It’s also naturally vegetarian and low carb without any adjusting needed.

If you like savory, one-pan egg dishes like this one, these are worth trying too:

Ingredients You’ll Need

Browning the mushrooms well before adding the other vegetables is what keeps this from tasting watery once everything simmers together.

A deep skillet with a lid works best here, since you need room for the sauce and a way to steam the eggs to your preferred doneness.

Ingredients

2 tbsp olive oil
8 oz champignon mushrooms, sliced
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1 can (28 oz) crushed tomatoes
6 large eggs
Salt and pepper, to taste
Chopped fresh parsley or cilantro, for serving
Crusty bread, for serving

Directions

Heat the olive oil in a large, deep skillet over medium-high heat.
Add the mushrooms and cook for 6 to 7 minutes, stirring occasionally, until browned and any released liquid has evaporated.
Don’t rush this step – browned mushrooms have a much deeper flavor than ones that just went soft and pale.
Add the onion and bell pepper to the skillet and cook for 5 minutes, until softened.
Stir in the garlic, cumin, and smoked paprika, cooking for about a minute until fragrant.
Toasting the spices here for even a short minute makes a real difference in the final flavor.
Pour in the crushed tomatoes and stir to combine.
Bring the sauce to a simmer and cook for 12 to 15 minutes, stirring occasionally, until thickened.
Season with salt and pepper.
Use the back of a spoon to make 6 small wells in the sauce.
Crack one egg into each well.
Cover the skillet and cook over low heat for 6 to 8 minutes, until the egg whites are set but the yolks are still soft.
Check the eggs at the 6-minute mark and continue cooking if the whites still look translucent.
This one takes a bit of watching near the end, just so you know, since the window between a soft yolk and a fully set one is fairly narrow.
Remove from the heat once the eggs reach your preferred doneness.
Top with chopped parsley or cilantro.
Serve straight from the skillet with crusty bread for dipping and enjoy!

Important Recipe Notes

Brown the mushrooms properly before adding the other vegetables. This is the step that builds the most flavor in the whole dish. Give them the full time to develop good color and release their liquid.
Make deep enough wells for the eggs. Shallow wells let the whites spread out and mix into the sauce instead of staying contained around each yolk.
Keep the heat low once the eggs go in. High heat cooks the whites too fast on the bottom while the tops stay runny. Low and covered gives the most even result.

This is naturally vegetarian and low carb, with no need to adjust anything, which makes it an easy one to serve to a mixed group.
Store leftover sauce (without eggs) in an airtight container in the fridge for up to 4 days. Reheat the sauce and cook fresh eggs into it when you’re ready to eat again.
This doesn’t freeze well once the eggs are cooked in, though the tomato and mushroom sauce on its own freezes fine for up to 3 months.

How to Serve, Store & Customize This Recipe

Serving:

Serve straight from the skillet, with warm crusty bread on the side for scooping up the sauce and yolk. This works well for brunch or a light dinner.

Storage:

Keep leftover sauce in an airtight container in the fridge for up to 4 days, cooking fresh eggs into it when you reheat.

Fully cooked eggs don’t reheat well, since the yolks turn hard.

Customization: Add crumbled feta on top for a tangy finish, or stir in a handful of baby spinach with the tomatoes.

A pinch of red pepper flakes or harissa paste adds some heat if you want it spicier.