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Sunny-side up eggs with mushrooms and sun-dried tomatoes

17/11/2023

Sunny-side up eggs with mushrooms and sun-dried tomatoes are a rich and flavorful dish that incorporates the intense, earthy flavors of mushrooms with the concentrated sweetness of sun-dried tomatoes. Here’s how to prepare them.

Ingredients

  • 4 large eggs
  • 200 g of mushrooms (champignons or porcini, depending on preference)
  • 50 g of sun-dried tomatoes in oil
  • 2 cloves of garlic
  • Fresh parsley to taste
  • Extra virgin olive oil
  • Salt and pepper
  • Crispy bread for serving (optional)

Preparation

  1. Start by cleaning the mushrooms, removing any dirt residues with a damp cloth. Slice them not too thinly.

  2. Take a large pan and heat a bit of extra virgin olive oil with a clove of garlic in its skin (unpeeled) to flavor the oil.

  3. Remove the garlic as soon as it has browned and add the mushrooms to the pan. Cook them over medium-high heat, stirring occasionally, until they are well browned.

  4. In the meantime, chop the sun-dried tomatoes in oil into small pieces and set aside.

  5. When the mushrooms are almost ready, add the pieces of sun-dried tomato and mix well to blend the flavors. Season with salt and pepper.

  6. Lower the heat and make four wells in the pan. Crack an egg into each well. Cook until the egg whites are completely set but the yolks are still soft. If you prefer the eggs more cooked, cover the pan with a lid for a few minutes.

  7. Serve the sunny-side up eggs sprinkled with chopped fresh parsley and, if desired, accompany with crispy bread.

Curiosity

The dish combines ingredients typical of the Mediterranean diet, with sun-dried tomatoes being a traditional preserve of southern Italy, especially in Apulia and Calabria, where tomatoes are sun-dried to preserve their intense and sweet flavor even during the winter months.

Sunny-side up eggs with mushrooms and sun-dried tomatoes