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Sunny Side Up Eggs with Mushrooms and Onions, as well as tomatoes – Make sure to add the bread as a nice little border for this picturesque meal.
I’m not a big breakfast or brunch person (well except for my love of bacon of course – but I think that’s perfectly appropriate to munch on all day). Generally I have no problems eating leftover pizza, beef stew, puff pastry tarts etc , but if I am going to make myself a real breakfast meal, sunny side up eggs with mushrooms and onions is in my top 3.
Not much of a recipe per say, just some pointers on what goes well together. I don’t even remember the first time I had eggs with mushrooms and onions so it must have been the pre-school years at least. When I lived at home my mom used to make this – with the eggs runny for her and dad – and more shaken up and scrambled for me – now that’s what I call full service.
I just never caught on to the whole goopy splurp your eggs with a spoon phenomenon (eek) – I don’t want mine jiggling all over the plate when the table shakes. I’ll let you decide how you prefer your eggs though. Make sure to add the bread as a nice little border for this picturesque meal.
I like this sunny side up eggs best with Russian black (rye) bread but I’ll forgive you if you just use regular white (as I had to this time around).
Let me know what you think of these sunny side up eggs with mushrooms, tomatoes and onions in the comments below! It’s family favorite breakfast that I’ve grown up with, so I hope you come to love it too!
- 5 eggs
- handful of button mushrooms sliced
- 1 small tomato sliced
- 1/2 onion thinly sliced
- 1/2 red pepper thinly sliced
- sunflower oil
- 1-2 pieces bread cut into matchsticks
- salt pepper to taste
- fresh basil slivered (optional)
- green onions sliced (optional)
- Parmesan grated (optional)
- In a large pan heat oil over medium heat. Along the pan's perimeter place bread pieces, filling up all the empty places. In the middle add sliced onion and cook, stirring occasionally for a few minutes.
- Add sliced mushrooms to the onions and cook for a few minutes. Add sliced tomatoes in a single layer and cook for a few minutes.
- Flip the bread pieces over (add more oil to the pan if it's getting dry). Crack the eggs over the pan in 4 separate areas. Scramble them up a little with a fork if you don't like them runny.
- Reduce heat to medium low, and cook until eggs are set. Season with salt and pepper. Sprinkle with parmsan, green onions and basil (optional). Remove from heat and enjoy!
Sunny Side Up Eggs with Mushrooms, Tomatoes and Onions Calories 126 Calories from Fat 63 Total Carbohydrates 5g 2%* Percent Daily Values are based on a 2000 calorie diet.
Nutrient Booster: Freekeh
In terms of nutrition, a 3/4 cup serving of cracked Freekeh has 6 grams of protein and 4 grams of fiber, which satiates and keeps you full all morning. So go ahead and begin your day with this delightfully tasty, satisfying meal! It’s one that you and your family are sure to love. For more information and recipe inspiration, be sure to visit the Freekeh website.
- 2 1/2 cups water
- 1 cup freekeh
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup cherry tomatoes, diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 teaspoon basil
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons parmesan cheese
- 6 large eggs
Boil water and add 1 cup of freekeh. Lower heat to medium-low and cover pot with a lid. Let the freekeh simmer for about 20 minutes or until water is absorbed. Remove from stove and set aside.
In a large saute pan, add 1 tablespoon + 2 teaspoons olive oil over medium heat. Add onions and garlic, and sauté until lightly brown.
Add the mushrooms and sauté for 3-5 minutes until mushrooms are soft and lightly browned. Add tomatoes, salt, pepper, basil, parsley, and Parmesan cheese, and stir well. Remove from the stove and combine with cooked Freekeh.
Lightly grease a baking dish with 1 teaspoon olive oil, and transfer the Freekeh mixture into the baking dish.
Make six indentations where you would crack the eggs. Crack an egg into each indentation then place in the oven for 20-35 minutes until the egg whites are set but the yolks are still yellow. Serve warm.
Serve this with hot sauce or Sriracha sauce. For a creamier casserole, add 1 cup of milk to the freekeh vegetable mixture.
Nutrient Analysis: Serving size: 1 egg + 1 cup freekeh mixture, Calories: 230 calories, Fat: 11 grams, Saturated fat: 3 grams, Carbohydrates: 23 grams, Sugar: 3 grams, Sodium: 195 milligrams, Fiber: 4 grams, Protein: 15 grams, Cholesterol: 188 milligrams
More Egg Recipes from Spinach Tiger
Oven Fried Sunny Side Up Eggs and Oven Fried Bacon
- 4 eggs
- coconut oil (optional)
- Heat oven to 400 degrees
- Crack eggs in dish first. Let them sit out while making bacon.
- Put enough bacon grease or coconut oil in cast iron pan to coat the pan. Put in oven to make sure pan is good and hot before putting eggs in. If using a silpat, grease the silpat and use an egg ring.
- Bake eggs in the pan, or silpat for about 5 minutes. I used small eggs, so you might want to check at 5 minutes. Eggs will be done on top, but will continue to cook. Remove from pan immediately to stop the cooking process.
- Place bacon in cold oven. Turn to 400 degrees.
- Using a long baking sheet or cast iron griddle that goes into oven, lay bacon flat in pan. It can touch but should not overlap.
- I turn the bacon over at 10 minutes. Continue to bake for another 10-15 minutes, depending on how crisp you like it. I use a Lodge reversible griddle that has a place for the grease to go. If you are using a baking pan, use parchment paper or foil because that makes clean up easier.