Baked Shakshuka with Mushrooms and Feta

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Baked shakshuka with mushrooms and feta is a delicious and hearty dish featuring eggs baked in a flavorful tomato sauce with earthy mushrooms and salty feta cheese. This versatile dish is perfect for breakfast, brunch, or a light dinner, offering a delightful combination of textures and tastes.
Storage Time
3–4 days in the refrigerator, up to 2–3 months in the freezer for optimal quality.
Temperature
Keep refrigerated at 4°C (40°F) or below to maintain freshness and prevent bacterial growth.
Freezing
To freeze baked shakshuka, allow it to cool completely before transferring it to an airtight container or freezer bag. For best results, portion the shakshuka before freezing. When ready to eat, thaw overnight in the refrigerator or gently reheat from frozen in a skillet or oven. Freezing may slightly alter the texture of the eggs and feta, but the flavor will remain delicious.
Signs of Spoilage
- Sour or off-putting smell
- Slimy or watery texture in the sauce
- Mold growth on the surface
- Discoloration of the eggs or vegetables



