“Southern US Brunch Delight: Creamy Mushroom and Spinach Shakshuka with Cheesy Garlic Toast”

Allergens

Dairy, Gluten

Ingredients

• 2 cups baby spinach
• 1 cup cremini mushrooms, sliced
• 1/4 cup onion, diced
• 3 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/2 cup vegetable broth
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 4 slices thick
• cut bread
• 1/2 cup shredded sharp cheddar cheese
• 3 tbsp unsalted butter, softened
• 1 clove garlic, minced
• Fresh parsley for garnish

Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent.
2. Add minced garlic to the skillet and cook for another minute.
3. Stir in the sliced cremini mushrooms and sauté until they release their liquid and begin to brown, about 5 minutes.
4. Pour in the tomato sauce and vegetable broth, then add the spinach, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat to low and cover. Let it cook for 10 minutes.
6. Preheat oven to 375°F (190°C).
7. In a small bowl, mix together softened butter with minced garlic. Spread the mixture on both sides of each slice of bread.
8. Sprinkle shredded cheddar cheese over the top of the buttered bread slices.
9. Place the cheesy garlic toast on a baking sheet and bake in the preheated oven for 10 12 minutes, or until golden brown and crispy.
10. Remove the shakshuka from heat and allow it to cool slightly.
11. To plate, ladle the creamy mushroom and spinach shakshuka into two shallow bowls, leaving room for the cheesy garlic toast. Place one cheesy garlic toast slice on top of each bowl, garnish with fresh parsley, and serve immediately.

Chef’s Insight

The secret to this dish is the perfect balance of creamy and savory flavors, with a hint of smokiness from the paprika.

Notes

For a spicier version, add more cayenne pepper to taste.