Mushroom & Persimmon Shakshuka with Quail Eggs
This Mushroom & Persimmon Shakshuka is a vibrant twist on the classic Middle Eastern dish, featuring a rich, spiced tomato base with sautéed mushrooms, ripe persimmon, and a mix of fresh herbs. Eggs are poached directly in the sauce, and it’s topped with crumbled feta and more fresh herbs. Served with toasted baguette slices, this shakshuka combines savory, spicy, and slightly sweet flavors for a comforting meal perfect for any time of day.
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.