The heat is killing and after a week of traveling to and from work, I choose to hybernate over the weekend. I enter kitchen only twice, to make brunch and dinner. Yup, just one meal during the day because I can’t take the heat more than that. Today’s brunch was quick Eggs Over Tomatoes with Goa Sausages and Mushrooms. Here’s the recipe:
4 large tomatoes, roughly chopped
50 gms spinach, chopped
50 gms mushrooms, chopped
2 Goa sausages, chopped
1 onion, chopped
2 tbsp grated cheese
1/2 tsp black pepper
Salt to taste
1 tbsp olive oil
- Place spinach in a colander and pour hot water over it. Keep aside.
- Heat oil in a pan and saute onions, throw in mushrooms and cook till the water evaporates.
- Add tomatoes, Goa sausages and spinach and season with salt and pepper. Let it cook for 8-10 minutes.
- Now make two depressions in the sauce and break the eggs in them. Sprinkle cheese over it, cover and let it cook for 5 minutes. Eat with bread or pav.