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Shakshuka with Kale and Mushrooms

Shakshuka with kale and mushrooms is a saucy, amazing vegetarian recipe. Shakshuka is a Tunisian dish made with eggs poached in stewed tomatoes, chilies, onion, and ground cumin. It’s typically served for breakfast or lunch, and is also made in a number of North African countries.

Shakshouka with Kale and Mushrooms

You almost didn’t get to see this recipe.

Not because I was in a tra-la-la-la, I’m-just-not-gonna-post-on-Friday-no-siree-Billy-Bob-Thornton mood. Or because I had so many better things to do than post on my blog.

And not even because I felt like you and I have been spending too much time together and I figured we could use a break.

Seriously, you almost got a scrambled egg smoothie recipe today. No lie…

Oh wait, you want to see the scrambled egg smoothie?

Don’t worry, that precious moment will get squeezed in here sometime in the near future.

Shakshouka with Kale and Mushrooms

Yes, you almost didn’t see this recipe, and not because I was trying to punish you with a scrambled egg smoothie, but because I almost ate the star ingredient before it had a chance to become a dish.

That’s the harissa. I almost ate all the harissa off of a spoon.

Not because, NEWS FLASH, I learned peanut butter is just RIDDLED with calories, and I needed a replacement for my highly needy spoon (and face).

But because harissa is sinfully delicious…even on a spoon…especially on a spoon…particularly on a spoon with peanut butter.

Where was I?

Just look at this skillet.

Shakshouka with Kale and Mushrooms

How could I not show you something this warm and cozy for your trendy hipster brunch this weekend?

Because, you really, really need this for your trendy hipster brunch. It goes exceptionally well with harissa bloody marys. Just putting that on the brunch table.

Slap some-uh-dis on your English muffin and call it Eggs Benedictouka.

Shakshouka with Kale and Mushrooms

Should we maybe address the elephant in the room?

What is Shakshouka?

Shakshouka is a traditional Tunisian dish made with eggs poached in stewed tomatoes, chilies, onion, and ground cumin. It’s typically served for breakfast or lunch, and is also made in a number of North African countries.

It’s particularly marvelous with harissa paste swaddled all up in it. Although it isn’t traditional to add mushrooms or kale to shakshouka, I did so anyway, which gave the dish a hearty oomph.

Oh wait, what’s harissa?

Harissa is a paste made with chili peppers, bell peppers, garlic, and vinegar. It’s widely used in North African cuisine. Like any chili-based sauce or paste, harissa can be made mild or spicy.

Mina Harissa

I used Mina Harissa‘s mild harissa paste for this recipe, which added a lot of flavor.

Next time I make the shakshouka, I’ll flame ‘er up with the spicy version of the paste.

The paste made the dish particularly easy to make. All I did was stew the veggies with the harissa paste and call it a recipe. Super simple, magically delicious.

Shakshouka with Kale and Mushrooms

Your eggs are dying to get poached.

Shakshouka with Kale and Mushrooms

Shakshouka with Kale and Mushrooms

Recipe adapted from Drizzle and Dip's Shakshuka. A seriously delicious breakfast, lunch, or snack!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
4 to 6 servings


  • 2 tablespoons olive oil
  • ½ medium-sized yellow onion, chopped
  • 2 bell peppers, chopped*
  • 2 cups baby bella mushrooms, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1/8 teaspoon ground cayenne pepper, optional
  • ½ teaspoon salt
  • 1/3 cup Mina Harissa mild harissa paste
  • 2 14.5- ounce cans unsalted diced tomatoes, undrained
  • 3 cups tightly packed kale leaves
  • 4 to 6 eggs


  • In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.
  • Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
  • Stir in the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
  • Pour in the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
  • Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
  • Dig small wells into the shakshouka and carefully crack eggs into them.
  • Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
  • Scoop eggs and sauce into bowls and serve with toasted bread.


*I used one red and one orange bell pepper, but you can select whichever colors you prefer


Serving: 1Serving - Calories: 247kcal - Carbohydrates: 25g - Protein: 12g - Fat: 12g - Fiber: 6g - Sugar: 13g
Course: Lifestyle
Cuisine: Tunisian
Keyword: Shakshouka with kale and mushrooms, Shakshuka recipe, vegetarian breakfast recipe
Servings: 4 to 6 servings
Calories: 247kcal
Author: Julia
Recipe Rating

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Sunday 24th of February 2019

Just curious on how many servings this recipe is? Thanks!


Tuesday 26th of February 2019

Hi Alyson!

The shakshuka serves 4 generously, or 6 if you have some side dishes to go with it :D


Tuesday 10th of March 2015

Thanks for the recipe! Is the mixture supposed to boil for the entire time after it's first brought to a boil, or is the temp lowered to medium after it's brought to a boil? It started to burn slightly for me right before I added the eggs so I lowered the temp to medium.


Tuesday 2nd of September 2014

alll the harissa. Glad you made it to the party :)


Tuesday 2nd of September 2014

I've experienced the eating harissa off a spoon phenomenon. It's always a good idea. :) As a HUGE shakshouka lover, I'm super into this veg-ed up version!


Sunday 31st of August 2014

I have never tried cooking with harissa! What a shame! This looks so delicious! Can't wait to try!

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