Mushroom Shakshuka
inspired by smittenkitchen.com [1]
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
Ingredients:
1 small handful, dried mushrooms, preferably porcinis
2 tablespoons olive oil (plus additional, as needed)
1 medium sweet onion, diced
12 ounces fresh mushrooms, sliced (shiitake, cremini, button — use your favorites)
2 jalapeno chiles or 1 serrano chile, seeded and diced (or, leave the seeds for a significant kick of heat)
1 small red bell pepper, diced (optional)
3 cloves garlic, finely minced
1 teaspoon ground cumin
1 tablespoon paprika (I usually use smoked)
1 (28 oz) can crushed tomatoes
4 eggs
salt and freshly ground black pepper
feta cheese, crumbled, for garnish
flat leaf parsley, chopped, for garnish
cooked rice (optional)
Instructions:
Soak dried mushrooms in a 1/2 cup very hot water for 20 minutes.
Heat oil in a large, deep skillet or dutch oven over medium until shimmering. Add onions and cook until glassy, about 5 minutes. Add fresh mushrooms, stir well to mix, then cover and cook until the mushrooms have given off most of their liquids, about 10 minutes. Remove the rehydrated mushrooms from their soaking liquid (reserve), chop and add to pan, along with the chiles and peppers.
Scoot the contents of the pan to one side to create an clear space. Add a teaspoon of oil and let heat briefly. Add the garlic to the oil, along with the cumin and paprika. Stir to create a paste, then thoroughly mix in with the other vegetables.
Add the tomatoes and the reserved mushroom liquid. Increase heat to medium-high, bring sauce to a gentle boil. Reduce back to medium heat and simmer for 10 minutes. Taste, and add salt and black pepper as necessary.
Crack the eggs carefully into the sauce and cover the pan. Cook until the egg whites are opaque and the yolk is just short of set (5-10 minutes).
Sprinkle a little salt on the eggs, then sprinkle the parsley over the sauce. Add rice (if using) into individual bowls and spoon on the sauce, making sure each gets one egg. Top with the feta cheese.