Description
A comforting dish of silky eggs, caramelized onions, and umami-rich sautéed mushrooms, finished with fresh herbs and lemon.
Ingredients
Scale
- 6 large eggs, at room temperature
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced (cremini or baby bella recommended)
- 2 ripe tomatoes, diced (or 1 can (14 oz) diced tomatoes)
- 2 cloves fresh garlic, minced
- 1 teaspoon ground cumin or smoked paprika
- 1/4 teaspoon cayenne, optional
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley and/or cilantro
- Juice of half a lemon
Instructions
- Heat a 10-inch skillet over medium heat, add olive oil and butter.
- Add the sliced onion and cook until translucent and starting to brown, about 8–10 minutes.
- Add the mushrooms and sauté until golden, about 6 minutes.
- Stir in the garlic and cook for no more than 30 seconds.
- Add the diced tomatoes, cumin, and cayenne, and simmer until thickened, about 5–7 minutes.
- Season with salt and pepper, and make 4 to 6 small wells in the skillet.
- Crack the eggs into the wells, cover, and cook until whites are set but yolks are still soft, about 5–7 minutes.
- Finish with a squeeze of lemon and sprinkle with herbs before serving.
Notes
Serve with crusty bread or over creamy polenta for a complete meal. For more flavor, add toasted pine nuts or preserved lemons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Sephardic, Mediterranean, Eggs, Breakfast, Vegetarian, Family Recipe
