Tomatoes & Eggs With Mushrooms (Uova in Purgatorio) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great Italian brunch dish. Its so easy to make. The presentation is beautiful and it tastes wonderful. Serve it up with some fruit and a nice crusty piece of bread. Ingredients:
3 -4 large tomatoes, peeled, cubed and drained |
3 tablespoons olive oil or 3 tablespoons butter |
1 lb mushroom, thinly sliced |
1 pinch dried oregano |
3 -4 sun-dried tomatoes, chopped (optional) |
6 -8 eggs |
3/4 cup monterey jack cheese, shredded |
chopped fresh parsley |
salt |
pepper |
Directions:
1. cut tomatoes into cubes and drain for several minutes.
2. in a 10 - 11 inch frypan over high heat add olive oil or butter and add mushrooms and oregano, stirring until soft and juices have evaporated.
3. Add tomatoes and sundried tomatoes if using and stir to heated through and still a little firm.
4. With a spoon make 6-8 spaces, large enough for fried egg and break an egg into each space.
5. Sprinkle with salt and pepper and cover evenly with cheese.
6. Cover and cook over low heat until eggs are set as you like.
7. Garnish with parsley.
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