Field mushrooms and eggs served in the pan

Name: Field mushrooms and eggs served in the pan
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 3 x 400g tins peeled diced tomatoes; 1 tbsp brown sugar; 2 heaped tbsp tomato paste; 1½ tsp harissa; salt and pepper for seasoning; 75g unsalted butter; 4 large field mushrooms, thickly sliced; 4 free-range eggs; ½ cup pitted green Spanish olives, roughly chopped; 150g Bulgarian fetta, crumbled; chopped Italian parsley and fresh basil to serve

Caroline Velik

October 18, 2011

Delicious any time: Mushrooms in the pan.Marina Oliphant

Time:30 mins - 1 hourServes:4

For a substantial brunch or late-night supper, try this Mediterranean dish of pan-fried mushrooms with baked eggs served in the pan. Serve with some rustic artisan bread to mop up all the delicious juices. I have adapted this recipe from a fabulous food store, Gas Eatery, in South Melbourne.

Ingredients

1 tbsp olive oil
3 x 400g tins peeled diced tomatoes
1 tbsp brown sugar
2 heaped tbsp tomato paste
1½ tsp harissa
salt and pepper for seasoning
75g unsalted butter
4 large field mushrooms, thickly sliced
4 free-range eggs
½ cup pitted green Spanish olives, roughly chopped
150g Bulgarian fetta, crumbled
chopped Italian parsley and fresh basil to serve

Method

Heat large frypan with olive oil and add tomatoes, sugar, tomato paste and harissa. Bring to the boil, lower heat and allow sauce to gently simmer for about 20-30 minutes.
Melt butter in a separate pan and cook mushrooms until golden. Add extra butter if necessary.
Add mushrooms to tomato mixture. Add salt and pepper to season.
Make four small wells in the sauce and crack eggs into these, sprinkle with olives and cover with a lid. Allow eggs to cook on medium heat for six to eight minutes until whites are firm, but the yolks are still runny.
Add crumbled fetta, sprinkle with basil and parsley and serve with crusty bread.