Mushroom ball shakshuka
Rise and Shine to an energising plant-based breakfast
Servings
2
Ready In:
40min
Good For:
Anytime – especially brekkie
Mushroom Ball Shakshuka
Start your day with a hearty plant-powered breakfast.
MUSHROOM BALL SHAKSHUKA
Preheat the oven to 200°C
- Heat olive oil in a large pan over medium heat.
- Brown Froom™mushroom balls until evenly browned all over (5-8 minutes), then remove from pan and set aside while you prepare the sauce
- Sauté onions and garlic until soft and translucent
- Add the diced peppers and cook until they begin to soften
- Add the cumin, smoked paprika, ground coriander, and chilli flakes to the mixture and stir until combined
- Pour in the crushed tomatoes, season with salt and pepper to taste
- Add the Froom™ Mushroom balls back to the sauce and simmer for 10-15 minutes to allow the flavours to develop
- Share between two oven proof bowls and set the oven grill on high
- Make small wells in the mixture and crack the eggs into each well
- Place bowls under the grill in the heated oven and let the eggs cook to your desired level of doneness
- Sprinkle with a fresh splash of parsley
- Serve the Froom™ Mushroom Ball Shakshuka with your favourite crusty bread
Ingredients
- 250g Froom™ Mushroom balls (10 balls)
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp chili flakes (adjust to your preference)
- 400g crushed tomatoes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 2-4 eggs (depending on your preference)
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© 2024, Fascin8foods
© 2024, Fascin8foods