Mushroom Garlic Tomato Eggs with Mozzarella
Equipment
Ingredients
Main Ingredients
eggs (fresh)
4 piece
mushrooms (sliced)
200 g
tomatoes (diced)
2 piece
mozzarella (shredded)
150 g
garlic (minced)
3 clove
olive oil (liquid)
2 tbsp
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
paprika (ground)
0.5 tsp
Instructions
Prepare vegetables
Slice mushrooms, dice tomatoes, and mince garlic.
Heat the pan
Heat olive oil in a non-stick pan over medium heat.
Sauté mushrooms
Add sliced mushrooms to the hot oil and cook until golden and moisture evaporates.
Add garlic and tomatoes
Add minced garlic and diced tomatoes, cook for 2 minutes until fragrant.
Season the mixture
Season with salt, black pepper, and paprika. Stir well to combine.
Add eggs
Crack eggs directly into the pan over the mushroom-tomato mixture.
Add mozzarella
Sprinkle shredded mozzarella evenly over the eggs and vegetables.
Cover and cook
Cover the pan and cook until eggs are set and cheese is melted, about 3-4 minutes.
Storage
Best enjoyed fresh. Reheating may make eggs rubbery.
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