Shakshuka with mushrooms and Serbian feta cheese
1 serving
7 minutes
Shakshuka is a traditional dish of Jewish cuisine, born in the warm regions of North Africa and the Middle East. In this version, shakshuka is enriched with mushrooms and Serbian brinza, giving it a soft creamy taste and rich texture. Aromatic vegetables stewed in spicy herbs create a harmonious combination with tender eggs that absorb all the flavors of the dish. Bell pepper adds sweetness, while Provençal herbs lend a touch of Mediterranean charm. Shakshuka is perfect for a hearty breakfast or cozy lunch and can be served with crispy bread that soaks up the tomato sauce. This dish is not only nutritious but also warming, especially during cool morning hours.
1
Chop the onion.
- Onion: 30 g
2
Slice the mushrooms into thin slices.
- Button mushrooms: 50 g
3
Heat sunflower oil in a pan.
4
Cut the bell pepper into thin strips.
- Sweet pepper (capsicum): 50 g
5
Fry the onion for 1 minute.
- Onion: 30 g
6
Add the mushrooms and sauté for 1 minute, stirring occasionally.
- Button mushrooms: 50 g
7
Add pepper and mix.
- Sweet pepper (capsicum): 50 g
8
Cut the tomato into small cubes and add to the vegetables.
- Tomatoes: 50 g
9
Mix all the vegetables.
10
Break 2 eggs.
- Chicken egg: 2 pieces
11
Cut Serbian cheese into small cubes and place them in the pan.
- Serbian brine cheese (sir): 50 g
12
Season with Provençal herbs, pepper, and salt to taste.
- Herbes de Provence: to taste
- Salt: to taste
- Ground black pepper: to taste
13
Shakshuka is ready.
