Mushroom shakshuka

An easy mushroom shakshuka recipe with a rich and fragrant sauce of mushrooms and tomatoes, topped with eggs.

Ingredients: 

• One onion, diced
• One red pepper, diced
• Four garlic cloves, minced
• One teaspoon of ground cumin
• One teaspoon of smoked paprika
• Half a teaspoon of chilli flakes, or more to taste
• 250g of Denny Portabellini mushrooms, sliced
• 1 x 400g Denny Tomato and Mushroom Pasta Sauce
• 100g of cherry tomatoes, sliced in half
• 100g of feta cheese, crumbled
• Four extra large eggs
• Olive oil
• Salt and pepper, to taste
• Chopped parsley, for serving

Method: 

• Preheat oven to 200°C.
• Heat a drizzle of olive oil in a large oven safe pan. Add onion, red pepper and garlic. Cook gently until soft. Add cumin, paprika and chilli flakes. Cook for one minute. Add mushrooms and toss to combine and cover with the veg and spices.
• Pour in Denny Tomato and Mushroom Pasta Sauce. Bring to a simmer. Season to taste.
• Turn the heat off and make four wells in the sauce. Gently crack eggs into each well. Scatter over the cherry tomatoes and a pinch of salt.
• Transfer pan to oven and bake until eggs are just set, seven to 10 minutes- or to your liking.
• Sprinkle pan with feta and chopped parsley and serve with some crusty bread on the side.

Recipe: Denny Mushrooms