
Ingredients:
• 4 – eggs
• 1/4 cup – Olive oil
• 1 – large onion, finely chopped
• 3 – Garlic cloves, crushed
• 1/4 tsp – ground Turmeric
• 400 g – mushrooms, diced
• 300 g – tomatoes, diced
• 1/3 cup – chopped flat-leaf Parsley
• ground black pepper
• 1/4 tsp – salt
• hot buttered toast (to serve)
Method:
- Heat oil in a heavy-bottomed frying pan over medium heat.
- Add onion and cook, stirring occasionally, for 8 minutes or until light golden.
- Stir in garlic, salt and turmeric and cook for 2 mins.
- Add mushrooms and tomatoes to the pan and cook, stirring often, for 10 mins or until most of the liquid has evaporated.
- Stir in parsley and season with pepper.
- Spread mixture evenly over the pan’s base and reduce heat to medium-low.
- Break eggs on to the mixture, cover pan with a lid and cook for 5-6 mins or until eggs are cooked to your liking.
- Place buttered toast on serving plates, top with mushroom and tomato mixture and eggs.
- Season with salt and pepper and serve.
Recipe courtesy of Jyothi Maddileti