Egyptian Baked Eggs with Mushrooms and Onions

This Egyptian-style dish combines the simple elements of eggs and vegetables for a delicious and healthy main dish.

Steps

1. Preheat the oven to 400°F. 2. Place the potato cubes in the baking dish and sprinkle lightly with olive oil. Bake for about 30 minutes. 3. In a separate skillet, sauté the onions and mushrooms in some olive oil or clarified butter until lightly browned. 4. Add the tomatoes to the skillet and cook for a further 3-4 minutes. 5. When the potatoes are cooked, remove them from the oven and add the mushroom-onion-tomato mixture on top. Carefully crack 2 eggs over the vegetables. 6. Place the dish back in the oven and bake until the eggs are cooked to your preferred consistency, about 7-10 minutes. 7. Serve the dish hot.

Ingredients for 1 person: - 2 eggs - 2 mushrooms, chopped - 1/4 onion, sliced - 1 potato, cubed - 2 tomatoes, diced