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🍽️ Baked Eggs with Mushrooms and Tomatoes

266 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the mushrooms and slice them thinly.
  2. 2. Peel the onion and dice it finely.
  3. 3. Wash the tomatoes and remove the hard stem.
  4. 4. Cut the tomatoes into eighths and then into small cubes.
  5. 5. Heat 2 tablespoons of butter in a pan.
  6. 6. Sauté the onion cubes in the hot butter.
  7. 7. Add the mushroom slices to the onion in the pan.
  8. 8. Cook everything briefly while stirring.
  9. 9. Fold in the tomato cubes into the vegetable mixture.
  10. 10. Season the mixture with salt and pepper.
  11. 11. Sprinkle the vegetables with 2 tablespoons of chopped parsley.
  12. 12. Divide the vegetable mixture among 4 oven-safe ramekins.
  13. 13. Crack 1 egg into each ramekin over the vegetable mixture.
  14. 14. Season the eggs lightly with salt and pepper.
  15. 15. Top the eggs with small pieces of the remaining butter.
  16. 16. Preheat the oven to 200 degrees (middle rack).
  17. 17. Bake the ramekins in the oven until the eggs are set.
  18. 18. Remove the ramekins from the oven.
  19. 19. Sprinkle the finished eggs with the remaining chopped parsley.

Nutrition per serving