Food & Drinks

Try this new spin on Shakshuka

A classic with a twist!

A classic Shakshuka with a twist, from Miss Polly’s Kitchen, uses Meadow Mushrooms Portabello mushrooms for a more nutritious, flavourful and versatile dish. Enjoy for breakfast, lunch or dinner!


  • 5 large Meadow Portabello Mushrooms – stalk removed

  • 1 large brown onion – diced

  • 4 garlic cloves – chopped

  • 1 large capsicum – diced

  • 1 tbsp cumin

  • 1/2 tbsp smoked paprika

  • 2 tbsp harissa paste

  • 2 cans of cherry tomatoes

  • Half a block of feta

  • 5 eggs

  • Big handful of coriander


  1. Dice the onion, capsicum, and garlic. In a large pan with medium sides, fry the onion for 5 minutes with a pinch of salt until soft.

  2. Add the capsicum, garlic, paprika, cumin and harissa paste with a splash more oil. Let this simmer for 3-4 minutes stirring occasionally.

  3. Add the two cans of cherry tomatoes and mix everything together, let this simmer for 2 minutes.

  4. Add the whole mushrooms, gills facing up, put the lid on and cook for 13-15 minutes until the mushrooms are cooked.

  5. Carefully spoon off any excess liquid off the top of the mushrooms, crack one egg on top of each of the mushrooms, sprinkle over the feta cheese and place the lid on and simmer for 2.5-3 minutes or until the eggs are cooked to your liking.

  6. Season well and garnish with coriander and serve on some toasted bread!

Serves 4

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