BakingWithBooks Does Whole30 - Shrimp & Mushroom Shakshuka
I have previously done a uova al purgatorio (eggs in purgatory) recipe. Shakshuka is very similar, but different spices are used because this is common in Northern Africa and other parts of the Middle East. Filled to the brim with vegetables and warm spices, this amazing egg dish is the perfect Whole30 compliant breakfast, dinner, or both.
1 28oz can of crushed tomatoes
2 roma tomatoes, diced
1 jalapeño pepper, seeded only if you don’t want a high level of spice, and diced
2 large cloves garlic, minced
1 ½ cup portobello mushrooms, chopped
½ yellow onion, diced
Bell peppers (red preferred, rainbow even more preferred), cut into strips
Large handful (or two) of spinach
4-6 large eggs
½ lb jumbo shrimp (about 6-9)
Seasoning blend: 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp Italian seasoning, 1 tsp black pepper, kosher salt to taste (you will not use all of this seasoning – unless you absolutely want to)
In a large and deep skillet or cast iron skillet, heat 1 tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in your onions, garlic, and jalapeño, and cook until the onion starts to become translucent. Season with a pinch of the seasoning blend.
Once the onions develop color, add in the peppers and the mushrooms. Cook for an additional 2-4 minutes while the veggies begin to soften. Season with another pinch of the seasoning blend.
Add in all of your tomatoes, season, taste, and let the mixture simmer for about 3 minutes before adding in the spinach.
Add in the spinach, give everything a good stir, and arrange your shrimp in such a way that an egg can be cracked in between them.
Season generously, reduce the heat to simmer, and cover with a lid to allow the shrimp to cook.
When the shrimp is near completion, crack an egg into a ramekin and gently pour it into the tomato sauce (you want the yolks to stay intact).
Once all of your eggs are in the sauce, cover with a lid and let them poach until you reach your desired yolk consistency.
Turn off the heat, taste and season one last time. Garnish with fresh cilantro or parsley, and serve warm.
Can be made vegetarian/vegan by omitting the shrimp!