Baked Eggs with Tomatoes and Mushrooms

I first made a dish like this in Kite‘s house in 2010. We found the recipe in a vegetarian cookbook she had. Two years later and finding myself with a lot of tomatoes, I asked her to send the recipe to me. And she did – via Whatsapp. I do love Whatsapp.

It’s similar to shakshuka, although the version of shakshuka I’m used to calls for ground beef. I can never be bothered to faff around with meat these days, so I kept it vegetarian. I replaced the butter with olive oil and I decided to add oyster mushrooms to the mix, to make it more filling.

It’s very simple and it hits the spot. Just make sure your bread is crusty and DIG IN.


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