Mushroom & Bacon Shakshuka

If you like high-protein breakfast, this recipe is just perfect! Shakshuka is a quick and delicious hot dish and you can have it with your favorite toppings. You can find this recipe and lots of other ideas for tasty, healthy breakfasts in my Diet and Training by Ann app 🙂

Why the bacon goes into a dry pan

Bacon renders its own fat, and there is enough of it to fry the onion and the mushrooms afterwards. Adding oil at the start only gives you a greasy shakshuka, because that fat has nowhere to go once the tomatoes are in.

Let the bacon colour properly before the onion joins it. Once the onion releases its water the pan cools down and the bacon stops crisping.

Cook the mushroom juice away

This is the step that decides whether the dish holds together. Mushrooms are mostly water, and if it has not evaporated before the tomatoes go in, the sauce stays thin and the eggs poach in liquid instead of setting in a thick base.

Wait until the pan is dry again and the mushrooms begin to fry rather than stew. It takes a few minutes longer than it looks like it should.

Cracking the eggs and knowing when to stop

Turn the heat down first, then make two shallow wells in the sauce with a spoon and crack an egg into each. Cracked onto a flat surface of hot sauce, the whites spread across the whole pan instead of staying put.

Cover the pan and do not stir. The whites need roughly six to eight minutes to set and the yolks stay runny for most of that. Judge by the whites: once they are opaque with no clear patches left, take the pan off the heat, because the yolks keep cooking in the residual warmth.

Variants and what to serve with it

Without the bacon this becomes a vegetarian dish, and then a teaspoon of olive oil at the start replaces the rendered fat. Two other versions on the blog go in different directions: a shakshuka with tomatoes and ham and a shakshuka with avocado and Parma ham.

Bread for dipping is the obvious partner, and the parsley at the end is not decoration: it cuts through the fat. A pan like this makes a high protein start to the day, and it is easier to keep that up when the week of meals is planned in advance.

Preparation

I diced the bacon and onion, and sliced the mushrooms. Then I fried the bacon in a dry frying pan and added the onion and mushrooms. I fried everything until the mushrooms released their juice and evaporated. I seasoned it all with salt and pepper, and poured in the tomatoes with juice. Next, I turned down the heat and gently cracked in the eggs. I stewed the shakshuka with the lid on, without stirring, until the egg whites were set.

I sprinkled the shakshuka with chopped parsley 🙂

Anna Lewandowska

Mushroom and bacon shakshuka

A high protein breakfast in one pan: bacon fried in its own fat with onion and mushrooms, tinned tomatoes and two eggs poached in the sauce, finished with parsley.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1 serving

Course: Breakfast

Cuisine: Middle Eastern

Calories: 480

Ingredients Method Notes

Ingredients

  

• 3 rashers of bacon
• 1/2 onion
• 5 mushrooms
• salt
• black pepper
• 3/4 cup chopped tomatoes in tomato juice
• 2 eggs
• 1 teaspoon chopped parsley

Method

 

1. Dice the bacon and the onion, and slice the mushrooms.
   
2. Fry the bacon in a dry frying pan, then add the onion and the mushrooms.
   
3. Fry everything until the mushrooms have released their juice and it has evaporated.
   
4. Season with salt and pepper, then pour in the tomatoes with their juice.
   
5. Turn the heat down and gently crack in the eggs.
   
6. Stew with the lid on, without stirring, until the egg whites are set.
   
7. Sprinkle with chopped parsley before serving.
   

Notes

Calories are approximate, estimated from typical ingredient amounts. Salt and pepper are added to taste, as in the original recipe.

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