White Shakshuka with Cream Sauce: A delightful breakfast recipe that combines eggs and mushrooms with a rich, creamy sauce. This one-pan dish is an ideal choice for breakfast or a satisfying light meal. It features the flavors of herbs and mushrooms with a delicious creamy texture, served with toasted bread.
Contents
Ingredients
- Olive oil: 1 tablespoon
- Mushrooms: 7 ounces (fresh, sliced or quartered)
- Onion: 1 medium (thinly sliced)
- Butter: 20 grams (about 1.5 tablespoons)
- Thyme: 4 sprigs (fresh, leaves removed)
- Milk: ½ cup
- Cooking cream: 1 ¼ cups (300 ml)
- Eggs: 5 large
- Salt: To taste
- Black pepper: To taste
- Chives: To taste (finely chopped)
- Bread: For serving (sourdough or toast)
- Mozzarella cheese: ½ cup (shredded)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in an oven-safe skillet over high heat.
- Add the mushrooms and sauté for 1 to 2 minutes until they begin to brown slightly.
- Add the onion, butter, and thyme leaves, then cook for 2 to 3 minutes until the onion softens and takes on a light golden color.
- Season with salt and black pepper to your liking.
- Pour in the milk and cooking cream, and bring to a gentle simmer.
- Create small wells in the mushroom mixture and crack an egg into each one.
- Sprinkle the shredded cheese over the top.
- Place the skillet in the preheated oven for just 2 to 3 minutes, until the egg whites are set and the yolks remain runny.
- Garnish generously with chopped chives and serve hot with toasted bread.
