How To Make Mushroom Baked Eggs with Squished Tomatoes
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Serves:
Ingredients
- 4 large eggs
- 8 ounces mushrooms, sliced
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
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Preheat your oven to 375°F (190°C).
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In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and garlic, and cook until the mushrooms are browned and tender, about 5 minutes.
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Add the cherry tomatoes to the skillet and squish them gently with a spoon. Cook for another 2 minutes.
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Season the mushroom and tomato mixture with salt and black pepper.
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Divide the mushroom and tomato mixture evenly into four oven-safe ramekins.
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Create a small well in the center of each ramekin and crack an egg into it.
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Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the eggs are cooked to your desired doneness.
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Remove from the oven and sprinkle with chopped parsley.
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Serve hot and enjoy!
Nutrition
- Calories : 170kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 370mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 11g
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