Curry Tomato and Crimini Mushroom Shakshuka

November 14, 2017
Serves 4

Recipe courtesy of Chef Billy Parisi.

Shakshuka is a traditional dish from Israel that incorporates a spicy tomato stew and poached eggs.This version is taken it to the next level by adding finely chopped crimini mushrooms, ground sirloin, and curry.


  • 1 Tablespoon
    olive oil
  • 1/2
    small diced sweet onion
  • 3
    finely minced cloves of garlic
  • 1 Cup
    finely chopped crimini mushrooms
  • 1/2 Pound
    ground sirloin
  • 1 Tablespoon
    red curry paste
  • 1 Teaspoon
    garam masala
  • 1 Tablespoon
    soy sauce
  • 28 Ounces
    can of whole plum tomatoes in juice
  • 1 Tablespoon
    tomato paste
  • 4
  • toasted baguette slices
  • Kosher salt and fresh cracked pepper to taste


  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. Pour in the tomatoes, stir and bring to a boil. Whisk in tomato paste to thicken and season with salt and pepper.

  5. 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.

  6. 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!


There are no reviews yet.

Be the first to review “Curry Tomato and Crimini Mushroom Shakshuka”


beef burgers veal poultry lamb pork seafood turkey lunch appetizer dinner breakfast