Fried eggs with mushrooms and sun-dried tomatoes

Name: Fried eggs with mushrooms and sun-dried tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: Eggs very fresh 2; Champignon mushrooms 1 ½ cup; Sun-dried tomatoes in oil 1.25 oz; Rosemary 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Garlic 1 clove; Homemade bread 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Smoked paprika to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 1
Cost: Average

PRESENTATION

This fried eggs recipe gives a fresh twist to the classic Italian "uovo all'occhio di bue" by adding mushrooms and sun-dried tomatoes. And here's the thing, in many Italian homes, eggs aren't just breakfast food. Nope, they're for lunch or even a quick dinner. Especially in the fall, champignon mushrooms become a staple, adding this earthy flavor that's just great. And those sun-dried tomatoes? They bring a sweet and slightly tangy kick, all thanks to their oil-packed goodness. Really, it's a simple idea, but combining the crispy texture of toasted, spiced bread with these eggs and veggies makes everything taste way better. Across different regions of Italy, you'll find variations. Sometimes it's fresh tomatoes like in 'Uova al pomodoro', or even more veggies like in 'Uova alla contadina'. No question, a skillet full of these flavors feels cozy and laid-back.

When you bite into this easy fried eggs combo, it's a great mix. You get moist eggs with runny yolks, mushrooms soaking up flavors, and sun-dried tomatoes bursting with taste. It's the kind of breakfast idea that works perfectly for a quick meal after a busy day. Plus, serving it with slices of golden, spiced toast is how folks in Italy elevate something basic into something super tasty. This dish really shows off Italian ways of using seasonal ingredients, making small changes that transform everyday food into something special.

With just a few minutes and a handful of ingredients, you end up with something that feels like a little celebration—really, really nice. That's why this is one of those quick egg recipes people love. It is not about fancy tricks, but a smart mix of simple ingredients that taste so, so good together. Whether you're in the mood for a healthy breakfast, a relaxed lunch, or something to share, this dish perfectly captures that homey vibe Italian cooking is super good at bringing to the table. Which is great.

INGREDIENTS

Eggs 2 - very fresh

Champignon mushrooms 1 ½ cup (150 g)

Sun-dried tomatoes in oil 1.25 oz (35 g)

Rosemary 1 sprig

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Garlic 1 clove

for the bread: Homemade bread 3.5 oz (100 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Smoked paprika to taste

Preparation

How to prepare Fried eggs with mushrooms and sun-dried tomatoes

To prepare the fried eggs with mushrooms and tomatoes, start by cleaning the mushrooms: after cutting off the earthy part from the base, scrape the cap with a paper towel 1, or a damp cloth. Slice them thinly about a quarter of an inch 2. Also cut the sun-dried tomatoes, drained of their preserving oil, into 2-3 pieces 3.

In a skillet with oil, heat the garlic and rosemary 4. Then add the mushrooms 5 and after a quick sauté, add salt, this way the water from the vegetables will be released. As soon as it has almost completely evaporated 6

remove the garlic and rosemary 7, add the sun-dried tomatoes 8 and sauté briefly; set the mushrooms aside 9 and leave the base in the skillet.

While the mushrooms cook, slice the bread 10, place it on a baking sheet lined with parchment paper and sprinkle the surface with oil, salt, pepper, and a pinch of smoked paprika 11 and toast in a preheated oven at 392°F, in the upper part (not in direct contact with the heating element) for about 5-6 minutes 12.

When everything is ready, cook the eggs: break two eggs into the skillet with the base 13, if you prefer, do it in a small bowl to avoid breaking the yolk. Cook for the time you think is right (about 3-4 minutes at most, just enough time for the whites to set and the yolk to remain creamy enough). Once the whites have set, add the garnish to the skillet, pepper 14, salt, and finally enjoy immediately the fried eggs with mushrooms and tomatoes, served with the toasted bread 15.

Storage

It is recommended to consume immediately.

Tip

Sun-dried tomatoes can be replaced with fresh ones if in season, choose varieties not too rich in seeds (like cherry or grape tomatoes). When preparing fried eggs, leave the eggs at room temperature for even cooking.

For the translation of some texts, artificial intelligence tools may have been used.