Although Indians love their hot breakfast, I was more of a jam toast kind of a girl making exception to have bowls of cold aam-ras (mango puree) with hot pooris during the summers. Later in life, I’d pick up few glucose biscuits and rush through the door so that I didn’t miss my fast local for Nariman Point where I worked for an audit firm. Bombay people are always in a rush. And when I look back on those years, I wonder why I didn’t stop to sit for a quiet breakfast with my parents on a usual day or sipped cups of morning tea at an Iranian cafe with a friend not too far from my work-place. I say it with lot of repulsion that I have mostly missed an important meal of the day because there was always something waiting to be done.
Marriage and being a mom has made me a convert. My mornings are now spent to explore and experiment with new ingredients to create nourishing breakfast meals for my family that are not only easy to cook but extremely quick. And then there are so many places that I look for inspiration, especially Instagram, because people are always spawning delicious bowls of smoothies, avocado toasts, oatmeals, poached eggs and so much more that it is so hard to control oneself from stepping into the kitchen and put up a decent dish on a dining table for my boys and me to begin our day with.
When mom was here in April, she was surprised with the kind of interest I have started taking in breakfasts. One day, I cooked for her a very popular middle-eastern shakshouka with an Indian twist and she was super impressed. I knew she’d love it because the base of shakshouka and Indian curries of cooking onions and tomatoes follow an identical pattern except you alternate the spices to suit your palates.
With all the talk happening around breakfast today on the blog, it would be only desirable to share this recipe with you. Mushroom Egg Skillet bake is hugely inspired by Shakshouka but with some altercations. Sometimes I like to add fresh spices, while on most days I love to use sauces as they intensify the taste of button mushrooms. I also make a good utilization of my cast iron for this recipe but you can cook the onion-mushroom mixture in a pan and transfer to a baking dish to finish off or just cook eggs in a same pan on a stove top.
This is perhaps one of my favorite morning recipes that we have begun to eat quite often at home – nothing like having mushrooms and runny eggs to begin a lazy weekend morning to serve with fresh breads accompanied by tea and toast. And that chaos on the breakfast table only mean exciting things planned for the day ahead. If you aren’t a breakfast person, which I encourage you to become one, this recipe is a keeper for brunches and light dinners too!
- Button mushrooms - 200 gms cleaned and sliced
- Red onion - 2 chopped
- Eggs - 3
- Ginger - 1 tsp grated
- Soy sauce - 1 tbsp
- Chilli paste - 1 tsp
- Worcestershire sauce - 1 tbsp
- Pepper - to taste optional
- Salt to taste
- Vegetable oil - 2 tbsp
- Chopped coriander
Heat oil in your cast iron skillet and splutter ginger paste. Saute onions with little salt until translucent. Throw in mushrooms and cook on medium heat for about 10 minutes till the water from mushrooms dry up. Stir in the sauces and turn off the gas.
Preheat oven to 180 degrees C.
Using a spoon, make small wells in onion-mushroom mixture. Crack an egg into each hole and transfer your skillet to a pre heated oven for another 10-15 minutes depending on how gooey you love your yolk.
Serve sprinkled with coriander and fresh pepper.
Some more breakfast recipes from the blog you’ll love: