Curry Tomato and Crimini Mushroom Shakshuka

Chef Billy Parisi shares his take on a spicy egg breakfast!

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If there is one thing I love enhancing, it’s breakfast!  Whether it’s putting a simple twist on an oatmeal recipe, making my own granola or taking a classic and completely revamping it, like this Curry Tomato and Cremini Mushroom Shakshuka.  Shakshuka is a traditional dish from Israel that incorporates a spicy simple tomato stew and poached eggs.  Well, I’ve taken it to the next level by adding in some finely chopped crimini mushrooms, ground sirloin, curry and tomato.

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The work shakshuka is just fun to say and it really impresses people when you roll this out for a breakfast gathering or brunch.  Everyone will be asking what it is, and you’ll shock them with your shakshuka!  The great part about this recipe is it takes under 30 minutes to make.  Once your mushrooms are finely chopped it’s all about searing them up with some ground sirloin, onions, garlic, curry paste and tomatoes.  From there crack in your eggs and finish it under a broiler on low heat for 4 to 6 minutes.

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You definitely want to finish off this shakshuka dish with some feta cheese.  The incredible umami combination of the crimini mushrooms, garlic and soy are to die for and make for a perfect savory breakfast treat!

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Curry Tomato and Cremini Mushroom Shakshuka

  • 1 tablespoon of olive oil
  • ½ small diced sweet onion
  • 3 finely minced cloves of garlic
  • 1 cup of finely chopped crimini mushrooms
  • ½ pound of 90/10 ground sirloin
  • 1 tablespoons of red curry paste
  • 1 teaspoon of garam masala
  • 1 tablespoon of soy sauce
  • 28 ounce can of whole plum tomatoes in juice
  • 1 tablespoon of tomato paste
  • 4 eggs
  • toasted baguette slices
  • Kosher salt and fresh cracked pepper to taste

Serves 4

Procedures:

  1. Preheat the broiler to low heat.
  2. In a large cast iron skillet on high heat with olive oil, add in the onions and garlic and sauté until lightly brown, about 6 to 8 minutes.
  3. Next, add in the ground sirloin and mushrooms and cook until the meat is browned and cooked through out.
  4. Stir in the curry paste, garam masala and soy sauce until combined.
  5. Pour in the tomatoes, stir and bring to a boil. Whisk in tomato paste to thicken and season with salt and pepper.
  6. Crack 4 eggs right on top of the shakshuka and cook the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked. Season the eggs with salt and pepper and serve alongside some toasted baguette slices.

Serve up this, or any shakshuka for that matter, with some sliced toasty baguette bread so you can dip and scoop out all that deliciousness!

 

 





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