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–+ servings

Creamy Mushroom Eggs

This Creamy Mushroom Eggs recipe 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.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Fusion, Pakistan
Servings 2
Calories 400 kcal

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.

Nutrition

Calories: 400kcal
Keyword creamy mushroom eggs, mushroom eggs, ramadan recipes, sehri eggs, shakshuka
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