This recipe is a favourite in my household time and time again. It uses fresh tomatoes and usually, fresh mushrooms. Unfortunately, I didn’t have any when I made the recipe, but I made do with some canned mushrooms. It still turned out as delicious as it looks.
Without further ado, here’s the recipe. This recipe makes 1 serving (if you eat 2 eggs. If you only eat 1 egg, this recipe makes 2 servings).
What you’ll need:
- 1 very large tomato or 2 medium tomatoes, roughly diced;
- 2 large eggs;
- 1 can of choice-grade whole or sliced mushrooms;
- 1 tbsp water;
- 1 tbsp olive oil;
- salt & pepper, to taste;
- 1 tsp ground ginger;
- 1 tsp ground paprika;
- 2 tbsp tomato paste;
- 1 clove garlic, minced;
- parsley, chopped, to serve.
How to make it:
- On high heat, heat up olive oil and water in a large pan;
- Sautée garlic until aromatic;
- Add mushrooms and tomatoes to the pan, until the mixture starts sizzling/bubbling.
- On low heat, let simmer and cook down for about 15 minutes, until the tomatoes have cooked down and look more like a sauce than actual diced tomatoes;
- While tomatoes and mushrooms are cooking, add spices and tomato paste. Stir until well combined;
- Cook for approximately another 15 minutes, or until you are able to form wells in the sauce;
- Form 2 wells and crack an egg in each one;
- Cover the pan with a lit and let eggs poach for approximately 4 or 5 minutes, or until the surface of the egg turns slightly white;
- Top with chopped parsley upon serving;
I had this recipe for 2 days in a row. Once for dinner, once for lunch.