Sauteed Mushrooms and Grape Tomatoes With Thyme and Oregano, Topped With Sunny Egg

INGREDIENTS

brown mushrooms, sliced
grape tomatoes, halved
thyme, fresh or dried
oregano, fresh or dried
1 egg
Italian parsley, chopped (for garnish)
salt and pepper, to taste

DIRECTIONS

Put some oil in a skillet over medium-high heat. Once pan is hot enough, add the mushrooms and saute until browned. Next, add the tomatoes and cook until the tomatoes have slightly softened. Add thyme and oregano and mix well. Season with salt and pepper, to taste. Remove and set on plate.

Fry your egg sunny side up and place on top of your mushroom and tomato mixture. Ground some fresh black peppercorn over the top, and sprinkle some chopped Italian parsley. Enjoy on its own, or with some toasted bread.

Advertisements

One thought on “Sauteed Mushrooms and Grape Tomatoes With Thyme and Oregano, Topped With Sunny Egg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s