Possum’s Recipe Book

Baked Eggs with Mushroom and Pepper Ragout

Serves 2

250g butternut mushrooms
50g butter
1 red pepper - chopped
2 shallots - sliced
1 large tomato (heritage tomato if you can get it)
1 garlic bulb - finely sliced
1/2 tsp cumin seeds
1/4 tsp coriander seeds
2 eggs
100 ml vegetable stock ( or vegetable stock cube with 100 ml water)
Handful parsley leaves chopped


Pre-heat oven to 180C (Fan)
Pre-heat a fry pan with the butter. 
Add mushrooms, pepper, shallots, garlic, tomato and fry gently for 10 mins. 
Add cumin and coriander seeds and gently fry until seeds are cooked 
and the flavour fills the air.
Put mixture into 2 bowls and add a whole egg making sure 
the yoke does not brake.
Bake in the oven until egg is just set. Sprinkle with parsley leaves.

Serve with crusty bread.

Cooks Note: You may like to add piece of brie on top of the egg, delicious! 
                        Left over butternut squash stew is also lovely with this recipe. 
                        This recipe is great for a quick supper or brunch on Sunday.