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:

1. Heat oil in a heavy-bottomed frying pan over medium heat.
2. Add onion and cook, stirring occasionally, for 8 minutes or until light golden.
3. Stir in garlic, salt and turmeric and cook for 2 mins.
4. Add mushrooms and tomatoes to the pan and cook, stirring often, for 10 mins or until most of the liquid has evaporated.
5. Stir in parsley and season with pepper.
6. Spread mixture evenly over the pan’s base and reduce heat to medium-low.
7. 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.
8. Place buttered toast on serving plates, top with mushroom and tomato mixture and eggs.
9. Season with salt and pepper and serve.

Recipe courtesy of Jyothi Maddileti