Mushroom eggs
Instructions
Boil the eggs and put them in cold water and boil for 7 minutes, then drain, Peel, cut in half lengthwise, add salt, pepatele and Sprinkle chopped parsley.
In a pan heat the oil and butter with the garlic clove; When garlic is lightly browned, remove and add the mushrooms, washed and sliced and peeled tomatoes, deprived of seeds and shredded.
Continued cooking for 10 minutes, then put in the half, with semisode eggs back down.
Add a spoonful of water and cook over low heat for about 10 minutes.
Just before taking off from heat gain the gravy from the depths and riversatelo eggs.
Ingredients and dosing for 4 persons
- 8 eggs
- 250 g of mushrooms
- 250 g of ripe tomatoes
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 20 g of butter
- 30 g of olive oil
- Salt
- Pepper