Mushroom & Persimmon Shakshuka with Quail Eggs
Shakshuka, a beloved Middle Eastern and North African dish, combines tomatoes, spices, and perfectly poached eggs in a rich, flavorful sauce. While traditionally enjoyed at breakfast or brunch, shakshuka’s versatility makes it perfect for any meal.
This mushroom and persimmon shakshuka is a unique take on the classic, incorporating earthy mushrooms, sweet persimmons, and a blend of fresh herbs for a layered, vibrant flavor. With a hint of spicy harissa and the option of creamy feta, this shakshuka will soon be one of your go-to comfort meals.
What is Shakshuka?
Shakshuka, meaning “a mixture,” originates from North Africa and the Middle East. It’s traditionally made with a base of tomatoes, peppers, onions, and spices, with eggs poached right on top. While it’s typically vegetarian, shakshuka can be tailored to various tastes with unique ingredients. In this version, the addition of mushrooms and ripe persimmons adds depth and a touch of natural sweetness, taking the shakshuka experience to new heights.
Q&A Section
Q: Is shakshuka spicy?
A: Traditional shakshuka is flavorful with spices like paprika and cumin, but not overly hot. This recipe includes spicy harissa, so adjust additional chili powder based on your heat preference.
Q: How do I get fully cooked whites without overcooking the yolks?
A: If you like runny yolks with set whites, cover the skillet when you add the eggs. This traps steam and helps the whites cook faster.
Q: Can I use other mushrooms?
A: Absolutely. Try cremini, shiitake, or button mushrooms for their own unique flavors and textures.
Q: What’s the best bread for shakshuka?
A: Any crusty bread works, but toasted baguette slices or pita are excellent for soaking up the flavorful sauce.
Enjoy this mushroom and persimmon shakshuka, with its warming spices, fresh herbs, and a touch of creamy cheese. Perfect for sharing, this dish celebrates the best of Middle Eastern comfort food with a unique twist from your garden.
Mushroom & Persimmon Shakshuka with Quail Eggs
Ingredients
Base Ingredients:
- Base Ingredients:
- 2 tbsp olive oil for sautéing mushrooms plus 1 tbsp for onions
- 1 medium red onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1.5 cups trumpet mushrooms sliced (or your favorite variety)
- 2 ripe persimmons flesh broken apart with a spoon
- 1.5 cups diced tomatoes fresh or canned
- 2 tbsp homemade harissa sauce adjust for spice level; find my recipe on my website
Spices:
- 1 tsp turmeric powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder optional, based on harissa spice level
- Salt and black pepper to taste
Herbs and Garnish:
- Fresh basil sprigs
- Fresh parsley and cilantro chopped (use half in sauce and the other half as garnish)
- 3 chicken eggs and 6 quail eggs or adjust as preferred
- 1/4 cup crumbled feta cheese or your favorite cheese
Instructions
- Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they soften. Remove from the skillet and set aside.
- Cook the Onions and Garlic: In the same skillet, add 1 tablespoon of olive oil. Add the diced onions and garlic, sautéing for about 3 minutes until softened. Sprinkle turmeric over the mixture and stir to incorporate.
- Add Bell Peppers, Harissa, and Persimmon: Add the diced bell pepper and cook for 2 minutes, then stir in the harissa sauce and persimmon. Let cook for another minute for the flavors to meld.
- Add Tomatoes and Mushrooms: Add the tomatoes, mushrooms, and spices (paprika, cumin, and chili powder if needed). Season with salt and pepper. Mix well, cover, and let the mixture simmer on medium-low heat for 10-15 minutes until the sauce reduces by half and flavors intensify.
- Incorporate Fresh Herbs and Add Eggs: Stir in half of the fresh parsley and cilantro. Using a spoon, create small wells in the sauce and gently crack an egg into each one. Reduce the heat to low, cover the skillet, and poach the eggs for 5-8 minutes, depending on your desired yolk consistency.
- Garnish and Serve: Remove the skillet from heat. Top with the remaining chopped herbs, fresh basil, and crumbled feta cheese. Serve with toasted baguette slices for dipping.
Video
Notes
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Tips for Perfect Shakshuka
- Adjusting the Spice Level: Since this recipe includes spicy harissa, consider reducing additional chili powder if you prefer a milder flavor. For those who enjoy more heat, a pinch of cayenne pepper can be added.
- Using Ripe Persimmons: If your persimmons are very ripe, simply break them apart with a spoon as you add them to the skillet – no need for chopping.
- Balancing Fresh Herbs: Using half of the parsley and cilantro in the sauce adds depth, while garnishing with the rest at the end brings fresh flavor and visual appeal.
- Cheese Options: Feta cheese crumbles add a creamy, tangy touch, but feel free to substitute with your favorite cheese. Soft goat cheese or a bit of shredded mozzarella also work well.
- Serving Suggestions: Shakshuka is delicious with crusty baguette slices or warm pita for scooping up the rich sauce and runny yolk.
If you like vegan recipes, you should check out my other mushroom recipe: Lion’s Mane Mushroom Steaks with Creamy Polenta and Buttery Sage Pan Sauce. Easy Trumpet Mushroom & Leek Soup .
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
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