LIFESTYLE NEWS - With Valentine’s Day falling on a Saturday this year, we’re seeing brunch step into the spotlight, and this Spicy Portabella Shakshuka feels right on cue for relaxed weekend cooking with a touch of romance.
To add to your weekend happiness, here is the full recipe below:
Slow-simmered tomato sauce, golden-yolked eggs and meaty Portabella mushrooms come together in a dish that’s as visually striking as it is deeply satisfying.
The mushrooms bring serious umami and texture, turning a classic shakshuka into something richer, heartier and quietly indulgent — perfect for sharing.
It’s also naturally protein-packed and full of goodness, making it ideal for those keen on comfort food that still feels balanced and nourishing.
It’s an easy, one-pan brunch that feels special without trying too hard — exactly the kind of dish people love to cook (and linger over) on a Saturday morning.
PS: That vibrant red tomato base doesn’t just look beautiful on the page — it delivers big flavour too.
Spicy Portabello Shakshuka
Serves 4
Ingredients:
- 8-12 medium portabello mushrooms
- 1 onion, finely chopped
- 2 stalks celery, finely sliced
- 2 Tbsp tomato paste
- 1 Tbsp harissa
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 2 x 400g tins Italian crushed tomatoes
- 4 large eggs
- Handful fresh coriander
- Extra virgin olive oil
- Salt and pepper, to taste
- Crusty bread, for serving
Method:
- Preheat oven to 200°C and place mushrooms on a rack on top of a baking tray.
- Brush with the olive oil and season to taste.
- Roast for 10-15 minutes until tender.
- In a large heavy based frying pan (or large cast iron pan) add a drizzle of olive oil.
- Sauté the onion and celery until tender. Add the tomato paste, harissa, garlic and cumin.
- Sauté until fragrant. Season.
Add the tinned tomatoes and bring to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.
- Turn the heat off for a moment and make 4 small wells in the sauce.
- Crack an egg into each well. Cover the pan with a lid and switch the heat back on to low.
- Cook the eggs for 8 to 10 minutes or until done to your liking.
When the eggs are almost cooked nestle the portabello mushrooms into the sauce to reheat.
Finish with a generous scattering of fresh coriander and serve with crusty bread.
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