Ahhhhhhh cooking on the weekends. Part of what I love most about Saturday mornings is that I get to slowly wander into the kitchen, yawn, take a look at the ingredients I have in the fridge and then make an amazing egg creation from whatever looks inspiring at the moment. This past weekend, I had a super ripe tomato and some shitaake mushrooms that were begging to be cooked together. Naturally, this happened.
It’s a Garlic, Tomato + Shitaake Egg Skillet! And if the picture above isn’t enough to get you excited, the very small amount dirty dishes that this recipe produces certainly will.
Shitaake mushrooms are worth being completely and totally obsessed with. I spared everyone a lengthy rant in this post and tonight I have dinner plans in about hour that I cannot be late to, but rest assured, I’ll dedicate an entire afternoon to writing about why Shitakke mushrooms are of divine status in the near future. For now, just trust and give in to the fungus temptation.
What will you need?
1 small tomato, chopped
3 – 5 shitaake mushrooms, thinly sliced
1 clove garlic, thinly sliced
2 fresh eggs
1 tbsp fresh oregano leaves, torn
1 tbsp olive oil
How do you make it?
In a small skillet, heat the olive oil for a few minutes until it’s hot enough that throwing a drop of water in creates a little sizzle. Reduce the heat, add in the garlic and oregano and stir so that nothing burns.
Add in the chopped tomato and shitaakes. Simmer on low heat for about five minutes, allowing the mushrooms to get tender and the tomatoes to create somewhat of a sauce. Carefully crack the eggs over the mixture, turn up the heat a little bit and cook!
YES!!!! Now, you’ll want to cook the eggs all the way through on one side while avoiding cooking the yolk too much (because who likes super yard yolks?). This will require monitoring the temperature closely and a nice, soft touch. You’ll know the eggs are cooked through when the top is completely white and the yolks are still soft when you gently poke at them.
When it looks like the picture above, remove from the heat and get ready to enjoy your breakfast. I plated everything so that I could take nice pictures, but there would be absolutely nothing wrong with eating this straight from the skillet while enjoying your morning coffee.
Make sure you sprinkle the top with some salt and pepper so it looks cute and peppery.
New Years Day brunch anyone?!