Not Just for Passover Recipes: Fresh Mozzarella, Mushroom and Eggplant Shakshuka Recipe

This Shakshuka dish is versatile and made from eggs that are poached inside of a spicy tomato sauce. We made our shakshuka recipe with roasted mushrooms and eggplant and creamy fresh mozzarella cheese. Ideal to serve for breakfast, lunch, and dinner.

Kids. Husband. Work. House. Somehow, 24 hours in a day are never enough. As a result, I attempt to tap into my inner superwoman... but sometimes she is nowhere to be found. I’m sure most of you know the feeling… all too well.

So on those days when my energy is playing hide and seek and time seems to be slipping through my fingers, I make this super fast and easy shakshuka recipe. One trick is to make the veggies and sauce ahead of time. Then, all you have to do is add the eggs and super creamy pre-sliced mozzarella cheese from Natural & Kosher. 20 minutes and done!  You can add a piece of baguette (or matza, since this dish is perfect for Passover!) Enjoy it with your favorite salad, and in less than 30 minutes you have a balanced, delicious dinner no one will complain about.  Just let someone else do the dishes…

Shakshuka is so easy and versatile it can be made as fancy or simple and rustic.  A basic shakshuka recipe is just eggs poached in tomato sauce.  Here some tips and variations:

Helpful tips and variations

• Use a store-bought tomato sauce or pizza sauce as a base for a quick breakfast, lunch, or dinner
• Make a tomato sauce from scratch with a base of onion, garlic, and spices.
• Add veggies like peppers, eggplant, mushrooms, spaghetti squash, green beans, spinach, kale, zucchini, etc.
• put pesto into the tomato sauce for extra flavor
• dash a little Harissa if you like it extra spicy
• Add fresh mozzarella, parmesan cheese, or feta cheese to your shakshuka
• Use fresh tomatoes and herbs in the summer
• put some chickpeas for extra protein
• Soaking up the sauce with a piece of crusty bread is a MUST!

This post was sponsored by Natural and Kosher. Please help support the brands that support May I Have That Recipe? All opinions are our own.

Did you like this Shakshuka recipe?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Check out our other eggplant recipes!

Not Only for Passover Recipes: Fresh Mozzarella, Mushroom and Eggplant Shakshuka

---

★★★★★

5 from 4 reviews

• Author: Vicky Cohen and Ruth Fox
• Total Time: 1 hour 10 mins
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Shakshuka is a versatile dish of eggs poached in spicy tomato sauce. We made our shakshuka with roasted mushrooms and eggplant and creamy fresh mozzarella cheese. Ideal to serve for breakfast, lunch or dinner.

---

Ingredients

Scale 1x2x3x

• For the Eggplant
• ½ large eggplant, diced with the skin on
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• 1 tsp sweet paprika
• ½ tsp cumin
• For the Mushrooms
• 1-10oz package baby bella mushrooms, sliced
• 1 tbsp extra virgin olive oil
• ⅛ tsp salt
• ⅛ tsp ground black pepper
• For the tomato sauce
• 1 large sweet onion, diced
• 2 tbsp extra virgin olive oil
• 2 cups canned diced tomatoes
• 2 cups canned crushed tomatoes
• ¼ tsp salt
• 1 tsp sweet paprika
• ½ tsp cumin
• ½ tsp Aleppo Pepper or Red pepper flakes (or to taste)
• 8 eggs
• 7-8 Natural and Kosher Pre-sciled Mozzarella rounds

Cook Mode Prevent your screen from going dark

---

Instructions

1. To prepare the Eggplant
2. Preheat oven to 375F. Line a large baking sheet with parchment paper
3. Place diced eggplant in a bowl, add oil, salt and spices. Mix well until well coated
4. Transfer eggplant on lined baking sheet and bake for 20 minutes. In the meantime, prepare the mushrooms
5. To prepare the Mushrooms
6. Heat olive oil in a large skillet. Add Mushrooms, salt and pepper and cook over medium heat for 5-7 minutes until they start to brown. Set aside
7. To prepare the tomato Sauce
8. Heat olive oil In a 12" skillet. Add diced onion and cook over medium heat for 20 minutes, stirring frequently. Add tomatoes, salt, paprika, cumin and Aleppo pepper. Cook over medium heat for 10 minutes
9. Add baked eggplant and cooked mushrooms and stir well (the sauce will be thick)
10. Make a well for each on the tomato sauce and crack eggs inside. Place mozzarella rounds around the tomato sauce
11. Cover the pan and cook over medium heat until the whites are set, the cheese is melted and the yolks have the consistency of your preference (runny or cooked all the way)

Notes

THIS SHAKSHUKA CAN BE MADE ON A 12 INCH SKILLET OR IN AN SMALL SKILLET, COOKING TWO EGGS AT A TIME.
SHAKSHUKA IS BEST WHEN EATEN HOT WITH A CRUSTY BREAD OR MATZA FOR PASSOVER.
SAUCE AND ROASTED VEGETABLES CAN BE MADE AHEAD (2-3 DAYS) AND MIXED TOGETHER RIGHT BEFORE ADDING THE EGGS AND THE CHEESE

• Prep Time: 10 mins
• Cook Time: 1 hour
• Category: Breakfast, Dinner
• Method: stove top
• Cuisine: Kosher/ Israeli

Nutrition

• Serving Size: 1 egg with sauce and vegetables
• Calories: 266
• Sugar: 5.5
• Sodium: 921
• Fat: 16
• Saturated Fat: 5.2
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 9.4
• Fiber: 3
• Protein: 22.6
• Cholesterol: 205