- Serves: 1
- Preparation: 15 minutes
- Cooks In: 10 minutes
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Ingredients
Method
Preheat oven or grill to 180°.
Heat skillet over medium heat. Add oil then onion and garlic. Cook, stirring for 2-3 minutes or until softened and fragrant.
Add paprika, cumin and chilli flakes. Cook for 1-2 minutes before adding the chopped capsicum. Cook for a further 1-2 minutes then add the tomato puree. Stir to combine and season with salt and pepper. Reduce heat to low and simmer for 5 minutes.
Place the mushrooms in the shakshuka sauce, gill side facing up. Fill each mushroom cup with labneh and sprinkle with sumac. Top with parsley leaves.
Transfer the skillet to the oven or grill and cook for 5-7 minutes or until the mushrooms are cooked through.
In the meantime, toast the bread.
Serve the mushroom shakshuka on toast with a drizzle of EVOO and wedge of lemon.
Ingredients
Directions
Preheat oven or grill to 180°.
Heat skillet over medium heat. Add oil then onion and garlic. Cook, stirring for 2-3 minutes or until softened and fragrant.
Add paprika, cumin and chilli flakes. Cook for 1-2 minutes before adding the chopped capsicum. Cook for a further 1-2 minutes then add the tomato puree. Stir to combine and season with salt and pepper. Reduce heat to low and simmer for 5 minutes.
Place the mushrooms in the shakshuka sauce, gill side facing up. Fill each mushroom cup with labneh and sprinkle with sumac. Top with parsley leaves.
Transfer the skillet to the oven or grill and cook for 5-7 minutes or until the mushrooms are cooked through.
In the meantime, toast the bread.
Serve the mushroom shakshuka on toast with a drizzle of EVOO and wedge of lemon.
