Step 1/5
Preheat the oven to 355°F (180°C).
Step 2/5
- 150 g button mushrooms
- 1 tbsp butter
- frying pan
- knife
- cutting board
Slice and lightly fry the mushrooms in butter until they begin to brown but are still somewhat firm.
Step 3/5
- 400 canned whole peeled tomatoes
- 1 tsp ground cumin
- 2 tsp chili flakes
- 1 chorizo
- 1 sprig basil
- 1 egg
Lightly grease two mini cast iron skillets with oil. Layer the bottom with the mushrooms, retaining a
few to scatter on top later. Cover with about 4–5 tablespoons of canned tomatoes for each skillet,
season with half the cumin, and chili and then layer the chorizo or ham on top. Divide the remaining
chopped or cherry tomatoes, cumin and chili between the two. Top each with the remaining
mushroom slices and some of the fresh basil leaves and break one egg on top of each, making sure
the yolks remain intact.
Step 4/5
- sea salt
- pepper
- 1 sprig basil
Season with salt and pepper, place in the oven and bake for 10-15 minutes until the egg whites are
just set. Remove from the oven, garnish with the rest of the basil and serve immediately.
Tip from the author: The mini cast iron skillets lend this relatively simple dish a special touch, however you can also
use small ovenproof dishes.
Step 5/5
Find more ideas for breakfast recipes in the cookbook "Stay For Breakfast" (appeared in the publishing company gestalten)
https://gestalten.com/products/stay-for-breakfast