1 can of whole tomatoes
1 package Oyster mushrooms
2 green bell peppers
1 teaspoon cumin
salt and pepper to taste
1 garlic clove
1 teaspoon coriander
Pinch of sugar
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon chili powder
In a cast iron pan over medium heat add diced onions, green bell pepper, minced garlic, cumin, paprika, coriander and chili powder. Mix with a spatula until onions cook down and become translucent.
Add the can of tomatoes and mash with spatula to release the extra juices from the tomatoes. This will prevent the tomatoes from drying out during the cooking process. Mix in the tomato paste, chopped oyster mushrooms and season the mixture with sugar, salt and pepper.
Let the mixture come to a boil. This will take about 10-15 minutes.
Lower the heat to low-medium to bring the mixture to a simmer. With the spatula open four dips in the mixture and crack one egg in each dip.
Place a lid over the pan and cook for an additional 10 minutes or longer depending how you like your eggs.
Once the 10 minutes are over, turn off the heat and sprinkle chopped parsley over the top. Serve with bread or tortillas.
Breakfast is ready! I hope you enjoy. If you try it out, let me know below.