Field mushrooms and eggs served in the pan

Field mushrooms and eggs served in the pan

Field mushrooms and eggs served in the pan

By goodfood.com.au
1 hour

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Details
  • Servings:   4
  • Calories:   422
  • Protein:   16g
  •  
  • Fiber:   8g
  • Sugar:   12g
  • Carb Total:   13g
  •  
  • Trans Fat:   1g
  • Saturated:   17g
  • Fat Total:   34g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
Comments
Ingredients
  • 1 tbsp olive oil
  • 3 x 400g tins peeled diced tomatoes
  • 1 tbsp brown sugar
  • 2 heaped tbsp tomato paste
  • 1½ tsp harissa
  • salt and pepper for seasoning
  • 75g unsalted butter
  • 4 large field mushrooms, thickly sliced
  • 4 free-range eggs
  • ½ cup pitted green Spanish olives, roughly chopped
  • 150g Bulgarian fetta, crumbled
  • chopped Italian parsley and fresh basil to serve
Instructions

Field mushrooms and eggs served in the pan serves 4 original recipe by goodfood.com.au.

View original preparation instructions

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