If you love shakshuka but want something richer, creamier, and deeply comforting, this Creamy Mushroom Eggs version is going to be your new obsession. Instead of a tomato base, we build flavor with sautéed mushrooms, shallots, gentle spices, and cream, then nestle eggs directly into the pan and let them cook slowly until just set.
It is an excellent option for sehri (suhoor) during Ramadan. It’s rich in protein from the eggs and cheese, which helps keep you full for longer during fasting hours. The healthy fats from the cream and olive oil provide sustained energy, while mushrooms add fiber and depth of flavor without making the dish heavy.
Why You’ll Love This Recipe
- Rich and creamy but still simple
- Ready in under 20 minutes
- Perfect one-pan meal
- Great for breakfast, brunch, or Ramadan suhoor
- Customizable with different cheeses
Ingredients
For the Creamy Mushroom Base
- 2 tbsp oil
- 1 small shallot, finely chopped
- 100 g mushrooms, sliced
- 1 tsp paprika
- ½ tsp salt (adjust to taste — cheese adds salt)
- 1 tsp garlic powder
- ½ tsp crushed black pepper
- 100 ml 15% cream
- 1 slice yellow cheddar cheese
Eggs
- 3 small–medium eggs
For Garnish
- Chilli oil
- Chopped fresh dill
- Grated parmesan
Instructions
Step 1: Sauté the Aromatics
- Heat oil in a small skillet over medium heat.
- Add chopped shallot and cook until softened and slightly translucent.
Step 2: Cook the Mushrooms
- Add sliced mushrooms and cook until they release moisture and begin to brown.
- Season with paprika, salt, garlic powder, and black pepper.
- Cook until mushrooms are lightly caramelized.
Step 3: Add Cream & Cheese
- Pour in the cream and let it gently simmer for 2–3 minutes until slightly thickened.
- Add the slice of cheddar and stir until melted and combined.
- The sauce should be creamy and lightly thick and not watery.
Step 4: Add the Eggs
- Make three small wells in the creamy mushroom mixture.
- Crack the eggs into the wells. Add pinch of salt and pepper on the eggs.
- Cover the pan with a lid and cook on low heat until egg whites are set but yolks remain soft (about 5–7 minutes).
Step 5: Garnish & Serve
- Drizzle with chilli oil.
- Sprinkle with chopped dill and grated parmesan.
- Serve immediately with toasted bread or warm flatbread.
Frequently Asked Questions (FAQ)
Q: Can I use heavy cream instead of 15% cream?
Yes. Use 80–100 ml heavy cream. It will be richer and thicker.
Q: Can I add spinach?
Absolutely. Add a handful after mushrooms soften.
Q: Can I make it dairy-free?
Use coconut cream and skip the cheese.
Q: How do I avoid overcooked eggs?
Cook on low heat and check frequently once whites begin setting.
If you are more of a visual learner, here is how I make it:
Creamy Mushroom Eggs
Ingredients
For the Creamy Mushroom Base
- 2 tbsp oil
- 1 small shallot finely chopped
- 100 g mushrooms sliced
- 1 tsp paprika
- ½ tsp salt adjust to taste — cheese adds salt
- 1 tsp garlic powder
- ½ tsp crushed black pepper
- 100 ml 15% cream
- 1 slice yellow cheddar cheese
- 3 small–medium eggs
For Garnish
- Chilli oil
- Chopped fresh dill
- Grated parmesan
Instructions
- Heat oil in a small skillet over medium heat.
- Add chopped shallot and cook until softened and slightly translucent.
- Add sliced mushrooms and cook until they release moisture and begin to brown.
- Season with paprika, salt, garlic powder, and black pepper.
- Cook until mushrooms are lightly caramelized.
- Pour in the cream and let it gently simmer for 2–3 minutes until slightly thickened.
- Add the slice of cheddar and stir until melted and combined.
- The sauce should be creamy and lightly thick and not watery.
- Make three small wells in the creamy mushroom mixture.
- Crack the eggs into the wells. Add pinch of salt and pepper on the eggs.
- Cover the pan with a lid and cook on low heat until egg whites are set but yolks remain soft (about 5–7 minutes).
- Drizzle with chilli oil.
- Sprinkle with chopped dill and grated parmesan.
- Serve immediately with toasted bread or warm flatbread.
