Tangra Shroom Shakshuka
An Indo-Mediterranean brunch skillet featuring sautéed mushrooms, peppered tomato blends, spiced leafy greens, and gently poached eggs - garnished with fresh parsley.
15min
Chef Nikhil
cookeaseindia
Rs.
600
(For serving size of one portion)
15min
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Easy
330–380 kcal
Add Ons
Seasoning
Special Sauce
Onions
Allergens
Equipment
• 1 medium frying pan
Ingredients
• Vegitable Mix
• Cherry Tomato
• Capsicum Mix
• Egg
• Tomato Puree Mix
• Sauce Mix
• Veg Leafy Mix
Instructions
• Heat oil, sauté garlic and onions until soft.
• Add the mushroom and Sauté until softened. Add with seasoning mix from the sachet; add salt and pepper as per preference.
• Add the cherry tomatoes, bell-pepper mix; stir and mix everything well.
• Pour in tangra-tomato puree blend. Stir and simmer uncovered.
• Add leafy greens (amaranthus + beet leaves), stir into the sauce.
• Make 4 small wells in the sauce. Crack in eggs gently. Cover and cook until egg whites are set and yolks are soft.
• Garnish with fresh parsley.
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15min