Ramadan Recipes: Spicy Portabello Shakshuka

If you’re looking for light yet filling recipes to start your day as well break your fast during Ramadan, here are a few packed with nutritious mushrooms.

Nourishing and delicious these meal ideas will not only help you stay energised they will fill you up without filling you out!

Have a look at these two delicious recipes: 

• Creamy Cashew Nut & Mushroom Curry
• Spicy Portabello Shakshuka

Spicy Portabello Shakshuka Recipe

Serves 4

Ingredients:

• 8-12 medium portabello mushrooms
• 1 onion, finely chopped
• 2 stalks celery, finely sliced
• 2 Tbsp tomato paste
• 1 Tbsp harissa
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 2 x 400g tins Italian crushed tomatoes
• 4 large eggs
• Handful fresh coriander
• Extra virgin olive oil
• Salt and pepper, to taste
• Crusty bread, for serving

Method:

1. Preheat oven to 200°C and place mushrooms on a rack on top of a baking tray.
2. Brush with the olive oil and season to taste.
3. Roast for 10-15 minutes until tender.
4. In a large heavy based frying pan (or large cast iron pan) add a drizzle of olive oil.
5. Sauté the onion and celery until tender. Add the tomato paste, harissa, garlic and cumin.
6. Sauté until fragrant. Season.
7. Add the tinned tomatoes and bring to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.
8. Turn the heat off for a moment and make 4 small wells in the sauce.
9. Crack an egg into each well. Cover the pan with a lid and switch the heat back on to low.
10. Cook the eggs for 8 to 10 minutes or until done to your liking.
11. When the eggs are almost cooked nestle the portabello mushrooms into the sauce to reheat.
12. Finish with a generous scattering of fresh coriander and serve with crusty bread.