Smoky egg-stuffed mushrooms recipe
Sweet, spicy and smoky, these stuffed mushrooms are a great veggie dish to make when time is tight. Baking instead of frying ensures that the egg cooks through and still has a runny, golden yolk, without the need for frying oil. Serve with a side salad and a squeeze of zesty lemon juice, if you fancy. See method

Makes 4
5 mins to prepare and 25 mins to cook
153 calories / serving
Healthy

Ingredients
1 tbsp olive oil
2 garlic cloves, crushed
150g baby plum tomatoes, halved
1 roasted pepper from a 460g jar, drained and roughly chopped
1 tsp smoked paprika, plus extra to serve
½ tsp crushed chillies
250g pack large flat mushrooms, stems removed (save for an omelette or stir-fry)
4 large eggs
30g wild rocket
½ lemon, cut into wedges (optional)

Method
Preheat the oven to gas 5, 190°C, fan 170°C and line a baking tray with nonstick baking paper.
Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for 1 min until fragrant, then add the tomatoes and pepper. Cook for 2-3 mins until the tomatoes start to just break down. Add the paprika and chillies and cook for 1 min. Season with black pepper and remove from the heat.
Put the mushrooms on the baking tray, gill side up. Divide the tomato and pepper mixture between them, pushing down to make room for the egg. Carefully crack an egg into each mushroom, then season with black pepper.
Bake for 20 mins or until the whites have set. Sprinkle over the remaining paprika and serve with the rocket leaves and a lemon wedge to squeeze over the salad, if you like.