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Parve
Easy
4 Servings
Allergens 
No Allergens specified
Shakshuka like you’ve never seen before, Mike’s version incorporates a variety of hearty mushrooms and a rich tomato-beef sauce. Watch Mike make his “chic” shakshuka on Mike’s Day Off.
3 ounces cremini mushrooms
3 ounces shiitake mushrooms
3 ounces maitake mushrooms
3 ounces Trumpet Royale mushrooms
3 ounces oyster mushrooms
1 Spanish onion, diced
1 leek, green part, chopped
7 cloves garlic, sliced (not crushed)
2 tablespoons Tuscanini Tomato Paste
1 (17.6-ounce) carton Tuscanini Tomato Sauce
1/4 cup chicken or beef stock (optional)
quail eggs (you can use regular if that’s what you have)
2 fingerling sweet potatoes, roasted, cooled, and sliced
scallions
chives
fresh parsley
fresh cilantro
Clean and trim mushrooms to similar sizes.
Heat light olive oil in the pan, add onions and sauté until softened. Salt and pepper to taste.
Add mushrooms on low heat, stirring often to release water and avoid browning. Salt and pepper to taste. Once mushrooms are soft but not completely cooked (about five minutes), add in leeks and stir.
Remove mushrooms and onions from heat and set aside.
Heat oil and add flavored oil (or optional chili flakes if you don’t have that oil). Add chopped garlic, stirring frequently to avoid burning.
Add tomato paste and let cook until browned, continuing to stir.
Add tomato sauce and let simmer. Season.
Add mushrooms back in and let simmer to combine. If using, add stock at this point.
Prepare individually sized oven-to-table dishes. Lay a few slices of potato in each dish.
Add mushroom-tomato sauce. Top with eggs and season with salt and pepper.
Bake at 350 degrees Fahrenheit for 10–15 minutes until whites are done and yolks are still soft.
Drizzle with flavored oil. Garnish with fresh herbs and serve.
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Really tasty! I found it difficult to procure exactly all the mushrooms called for (nor did I have quail eggs on hand), but I ended up using shimeji, crimini, shiitake, oyster, and baby bella, and I loved the flavors that developed out of this dish. Plus, I can’t even begin to tell you how amazing it made my home smell as I was cooking this dish. It came out a little looser than I would have liked, kind of like a mushroom ragu with eggs in it. If I make this again, I think I might try subbing diced tomatoes instead of tomato sauce. Also, instead of regular salt and pepper, I topped the eggs in the pan with a bit of truffle salt and white pepper, which matched well with the mushrooms. I didn’t have fingerling sweet potatoes on hand, so I dipped some freshly baked gluten-free bread into the shakshuka instead. Would recommend trying this, especially if you are curious to try out lots of different types of mushrooms!