Uber-Umami Egg Skillet

• 1 tablespoon olive oil, or other neutral oil
• 1/2 cup sliced shiitake mushrooms, stems removed
• 2 garlic cloves, minced
• 1 cup greens, optional
• 2 organic eggs
• 1-3 teaspoons harissa, to taste
• 1 teaspoon Bragg's amino acids, or soy sauce
• 2 tablespoons Green onions or cilantro, for garnish

1. Heat the olive oil in a nonstick skillet over medium-high heat.
2. Add sliced shiitake mushrooms. Saute for about 5 minutes, until soft and beginning to brown.
3. Add minced garlic, saute for 1-2 minutes, until fragrant.
4. If including greens (spinach, bok choy tops, or tender kale), add to the skillet and cook down for about 1 minute, until mostly wilted.
5. Using a spatula, make two "holes" in the mushroom/garlic mixture. Crack one egg into each hole.
6. Add a splash of water to the skillet (1-2 tablespoons) and cover immediately. Reduce heat to medium-low.
7. Once yolks are nearly set (still slightly jiggly), remove the cover and sprinkle the harissa and amino acids (or soy sauce) over the whole skillet. Replace cover.
8. Dish is finished when egg whites are completely set, and the yolk is still soft.
9. Optional: garnish with sliced green onions or chopped cilantro.

olive oil, shiitake mushrooms, garlic, eggs, braggs amino, green onions

Taken from food52.com/recipes/77429-uber-umami-egg-skillet (may not work)