Mushroom and bacon shakshuka

Pan of shakshuka with two eggs poached in tomato sauce, mushrooms and bacon, sprinkled with parsley

Anna Lewandowska

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

Cook Time 20

Total Time 30

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

Dice the bacon and the onion, and slice the mushrooms.
Fry the bacon in a dry frying pan, then add the onion and the mushrooms.
Fry everything until the mushrooms have released their juice and it has evaporated.
Season with salt and pepper, then pour in the tomatoes with their juice.
Turn the heat down and gently crack in the eggs.
Stew with the lid on, without stirring, until the egg whites are set.
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.