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Prep time
10 minutes
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Cook time
10 minutes
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Serves
1
Author Notes
These eggs are not just for breakfast! Creamy over-medium eggs temper the spice of a generous spoonful of harissa, the salty bite of soy sauce, and balance nicely with the chewy, savory bits of shiitake mushrooms and browned garlic. —Alyssa
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Ingredients
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1 tablespoon
olive oil, or other neutral oil
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1/2 cup
sliced shiitake mushrooms, stems removed
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2
garlic cloves, minced
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1 cup
greens, optional
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2
organic eggs
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1-3 teaspoons
harissa, to taste
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1 teaspoon
Bragg's amino acids, or soy sauce
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2 tablespoons
Green onions or cilantro, for garnish
Directions
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Heat the olive oil in a nonstick skillet over medium-high heat.
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Add sliced shiitake mushrooms. Sauté for about 5 minutes, until soft and beginning to brown.
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Add minced garlic, sauté for 1-2 minutes, until fragrant.
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If including greens (spinach, bok choy tops, or tender kale), add to the skillet and cook down for about 1 minute, until mostly wilted.
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Using a spatula, make two "holes" in the mushroom/garlic mixture. Crack one egg into each hole.
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Add a splash of water to the skillet (1-2 tablespoons) and cover immediately. Reduce heat to medium-low.
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Once yolks are nearly set (still slightly jiggly), remove the cover and sprinkle the harissa and amino acids (or soy sauce) over the whole skillet. Replace cover.
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Dish is finished when egg whites are completely set, and the yolk is still soft.
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Optional: garnish with sliced green onions or chopped cilantro.
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