This eggs fried in mushrooms and greens is the perfect vegetarian brunch dish.

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The way this dish is made is very similar to the way a shakshouka is made, however instead of the rich tomato sauce I am using leafy greens and mushrooms. I like to think of this as a healthy dish, the spinach is a great source of iron and the mushrooms add extra vitamin D.

As a garnish, I like to use crumbled up feta. I really feel like the feta elevates this dish to a whole new level of tasty, however, it is completely optional. Another optional addition is the mushroom ketchup, I use the one by Geo Watkins and it adds a lovely warmth to the dish, whilst also bringing out the flavor of the mushrooms. As I said these two steps are completely optional, but I highly recommend them.

Just before adding the egg, I add a little bit of butter. This helps the eggs fry without losing any of the moisture from the spinach.

As recipes go, this one is pretty straightforward. The important thing is to have a pan with a lid. Covering the pan will help the spinach to wilt faster and will also help the eggs cook well.

I like to serve this with some baguette slices or warm focaccia bread.

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5 from 1 vote

Eggs fried in mushrooms and greens

Sauteed mushrooms, kale and spinach with fried eggs.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast, Brunch

Cuisine: Mediterranean

Keyword: breakfast, brunch, eggs, vegetarian

Servings: 1 Portion

Calories: 507kcal

Author: rominaslittlecorner

Equipment

• Frying Pan

Ingredients

• 2 tbsp Olive Oil
• 1/4 Red Onion
• 1/4 tsp Garlic Puree
• 2 White Mushrooms
• 1/2 tsp Mushroom Ketchup Optional
• 30 g Fresh Kale
• 80 g Baby Spinach
• 2 Eggs
• 1/2 tsp Paprika
• 1/4 tsp Unsalted Butter
• 1/4 tsp Knorr Aromat Seasoning
• Black Pepper To Taste
• 10 g Feta Cheese Optional

Instructions

• Finely chop the onions and set them aside
• Thinly slice the mushrooms and roughly chop the kale
• In a small pan heat up the olive oil and fry the onion for a 1 or 2 minutes until it starts softening
• Add the mushrooms and garlic puree and stir
• Stir in the paprika and mushroom ketchup and keep cooking the mushroom for 4 or 5 minutes
• Stir in the spinach, kale and the aromat seasoning and cover. Let it cook for a minute or so until they start to wilt
• Add the butter on top of the spinach and using a wooden spoon make wells in the pan and drop your eggs in. One egg per well.
• Season the eggs with a pinch of salt and then cover. Let it cook for about 4 minutes until the egg whites are cooked, cook for longer if you prefer a firmer yolk.
• Garnish with the feta cheese and serve with bread