Baked eggs in magical mushrooms

I love these one dish baked suppers. This one can be prepared in advance and cooked later and is made of mostly store cupboard ingredients. It also performs a magic trick on cheap supermarket mushrooms by serving them in a dense rich tomato sauce. I added some additional spices to add flavour, rather than heat, and a jar of chickpeas for protein. Eat with a spoon and bread to mop up the sauce and yolk. This is great to make ahead and keep in the fridge, then put in the oven when you are ready to eat. If you make this early to cook later, remember to allow a little more time in the oven. Always taste and test before serving, and check in the centre to ensure it is full heated through.

Serves 4, or two very hungry people
3 tomatoes, roughly chopped
1 tsp coriander seeds, crushed [I didn’t have seeds so I used 1 tsp ground coriander]
2 tsp tomato paste
½ tsp thyme leaves [I used dried]
1 bay leaf
2 tbsp olive oil
25g sultanas
20g pine nuts [I used chopped almonds]
Juice of ½ lemon
250g button mushrooms, quartered
4 eggs [I used two]
1 tbsp 0% fat Greek yogurt
I added:-
1 tin chopped tomatoes
2 tsp pimenton dulce
2 tsp ground cumin
1 tin chickpeas, drained and rinsed
In a saucepan place the tomatoes, coriander, tomato paste, thyme, bay leaf, oil and additional spices [if using]. Season with black pepper. Add 150ml water and simmer gently for 8 minutes. Increase the heat then add the sultanas, pine nuts, lemon juice, mushrooms and chickpeas [if using]. Cook for a further 5 minutes. If you are cooking later, halt the process here.

Pre-heat the oven to 180°C/350°F/gas 5. Spoon the mushroom mixture into individual ramekins [if using, or into a wide baking dish]. Make a well in the mixture for each egg.

Break an egg into each hole, then top each egg with a spoonful of yogurt. Bake for 9 minutes if the mixture is hot, or 12 minutes if cold. I baked mine straight away and it was happy in the oven for almost 30 minutes, though the sauce did bubble over so I was glad I had put the baking dish on a baking tray. Next time I will:-
Leave out the fresh tomatoes and just use tinned chopped tomatoes
Use finely chopped fresh thyme
Serve with toasted sourdough bread rubbed with fresh garlic

If you like this, try:-
Moorish rice with saffron braised carrots
Herby baked halloumi with tapenade
Baked pesto and tomato pasta

5 to remember
un truco de magia  – a magic trick
una cucharada de yogurt – a spoonful of yogurt
un ramekin – a ramekin
si vas a cocinar mas tarde – if you are cooking later
a la próxima, lo hare – next time I will

 

This recipe is by TV chef Anthony Worrall-Thompson Amazon

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Baked eggs in magic mushrooms #Recipe by @AntonyWT #veggiefood https://wp.me/p3dYp6-2wK via @Spanish_Valley

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