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)

How to Make Mushrooms and Tomatoes with Eggs

• 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.