Baked Egg in Tomato with Chestnut Mushrooms and Black Olives


  • 2 Free Range Eggs
  • 250 G Passata (Tomate Titurado)
  • 2 Chestnut Mushrooms
  • 5 Garlic Marinated Black Olives
  • Cayenne pepper
  • Rosemary
  • Salt
  • Black pepper


1. Finely chop your olives and mushrooms and mx with the tomato sauce.

2. Season with a dash or cayenne pepper, rosemary and black pepper

3. Pour everything into a small ceramic oven dish or terracotta bowl.

4.  Crack an egg or two over the sauce (depending on bowl size)

5. Place in the oven at 180 degrees for 25 – 30 minutes. The egg should be baked but slightly runny.

6 Season with salt and a pinch of coriander.

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