Mushrooms and Tomatoes with Eggs

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.