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Vegetarian Passover Recipes: A Bird's eye view of a pan of Fresh Mozzarella, Mushroom and Eggplant Shakshuka, in a rich tomato sauce, with 2 eggs on top and generously sprinkled with chopped parsley. On the table surface there are 2 silver forks, a bunch of cilantro, 2 fresh tomatoes and 2 slices of fresh mozzarella.

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


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 8 1x
  • Category: Breakfast, Dinner
  • Method: stove top
  • Cuisine: Kosher/ Israeli

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

  • For the Eggplant
  • 1/2 large eggplant, diced with the skin on
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1 tsp sweet paprika
  • 1/2 tsp cumin
  • For the Mushrooms
  • 110oz package baby bella mushrooms, sliced
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp salt
  • 1/8 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
  • 1/4 tsp salt
  • 1 tsp sweet paprika
  • 1/2 tsp cumin
  • 1/2 tsp Aleppo Pepper or Red pepper flakes (or to taste)
  • 8 eggs
  • 78 Natural and Kosher Pre-sciled Mozzarella rounds

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

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
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