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Fast and Delicious Mushroom Shakshuka

5 from 2 votes
Roni Cohen – @ronis_recipes
An amazing vegetarian lunch/dinner, this mushroom shakshuka recipe will be ready to be devoured in less than 20 minutes!
Servings: 4 servings


  • Medium size pot


  • 4 tablespoons olive oil
  • ½ ​​onion, thinly sliced
  • 2 ​garlic cloves, sliced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound/500 grams your favorite fresh mushrooms
  • 2 cups spinach
  • ½ pint/250 milliliters heavy whipping cream
  • 5-7 eggs


  • Heat up the oil in a pot and add the onion, garlic, salt and pepper. Fry for about 2 minutes, then start to gradually add the mushrooms.
  • Fry while stirring until the mushrooms are golden and add the spinach. Stir again, pour in the whipping cream and cook for 10 minutes over low heat.
  • Add the eggs, cover with a lid and cook for 3-4 minutes (or longer, if you like your eggs completely cooked through).
  • Remove from the heat and serve with fresh bread.


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