Recipe: Mushroom & Cherry Tomato Shakshuka
Tangy cherry tomatoes and rich mushrooms make the perfect base for this twist on a traditional shakshuka, or eggs baked in tomato sauce.
- 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 vegetable broth
- 1 1/2 cups yellow cherry tomatoes, halved
- 1 1/2 cups red cherry tomatoes, halved
- 1/2 tsp. Dehydrated Minced Garlic
- 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:
- Summit County Seasoning
- Renaissance Gardens Seasoning
- Italian Dressing Blend
- 4 to 6 eggs
- salt & pepper to taste
- 5 to 6 oz. ricotta (optional)
For a dairy-free dish, omit the optional ricotta.
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.
Serve with crusty French bread for dipping into the sauce.