Baked Eggs on Mushrooms and Tomatoes

Ingredients

• 200 g mushrooms
• 1 onion
• 2 medium tomatoes
• 6 tbsp butter
• Salt
• pepper (ground)
• 5 tbsp chopped parsley
• 4 eggs

Instructions

1. 1.

   Clean the mushrooms and slice them thinly. Peel and dice the onion finely. Wash, core, quarter the tomatoes and cut into small cubes. Heat 2 tbsp butter, sauté the onion cubes until translucent, add mushroom slices and stir briefly. Fold in tomato cubes, season with salt and pepper, and sprinkle with 2 tbsp chopped parsley.

2. 2.

   Fill four oven‑proof ramekins. Crack one egg into each, lightly salt and pepper. Dot with remaining butter. Bake in a preheated oven at 200°C (medium) until the eggs set. Remove and garnish with the rest of the chopped parsley.