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Test Kitchen Approved

Mushroom & Cherry Tomato Shakshuka

Recipe By Savory Spice Test Kitchen


4 to 6 servings

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

Tangy cherry tomatoes and rich mushrooms make the perfect base for this twist on a traditional shakshuka, or eggs baked in tomato sauce.

Serving Suggestions

Serve with crusty French bread for dipping into the sauce.

Recipe Notes

For a dairy-free dish, omit the optional ricotta.


12 oz. white or crimini mushrooms, sliced thin

1/2 cup finely chopped shallots

3 Tbsp. olive oil

1/3 cup dry white wine

1 1/2 cups yellow cherry tomatoes, halved

1 1/2 cups red cherry tomatoes, halved

5 scallions, sliced thin on the bias, divided

1/4 cup finely chopped parsley, plus 2 Tbsp. for garnish

1 Tbsp. Dijon mustard

1 Tbsp. choice of seasoning:

4 to 6 eggs

5 to 6 oz. ricotta (optional)

Savory Spice ingredients in this recipe

  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Summit County

    This salt-free seasoning is great for crockpot cooking! It simmers outstanding flavor into soups and stews, as well as pork, beef, and chicken roas...

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  • Italian Dressing Ready Mix

    Most people appreciate a good Italian dressing to enhance an otherwise hum-drum salad. You can also use this as a dry rub for chicken, pork, or fis...

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  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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Preheat oven to 350 degrees. Heat olive oil in a large ovenproof skillet, over medium-high heat. Add mushrooms and shallots and cook until mushrooms are tender and browned and the shallots are translucent, 6 to 7 min., stirring occasionally. Add wine and bring to a simmer, stirring to scrape up any mushroom and onion bits from the pan. Stir in broth, tomatoes, garlic, 3 of the sliced scallions, 1/4 cup parsley, Dijon, and choice of seasoning. Bring to a soft boil and cook for 5 to 7 min. until sauce thickens slightly, stirring occasionally. Use a serving spoon to make a shallow crater in the sauce and crack an egg into the opening. Repeat for remaining eggs, keeping them a couple of inches apart. Season eggs with salt & pepper to taste. Dot small dollops of ricotta (if using) across the sauce and pop the skillet in the oven for 12 to 15 min. to bake until eggs are set to desired hardness or softness. Remove skillet from oven and sprinkle with remaining parsley and scallions. Serve immediately.