Dinner Tonight: Mediterranean Poached Eggs Recipe

• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/3 cup pitted black olives
• 1 onion, chopped
• 1 clove garlic, minced
• 3 plum tomatoes, chopped (or use canned)
• 2 tablespoons capers
• Small handful basil leaves, slivered
• 2 eggs
• 2-4 thick slices peasant bread, toasted (depending on size)

1. Heat the olive oil in a large saucepan or skillet over medium heat and add the garlic and onion. Cook for 2-3 minutes, until soft, then add the olives, tomatoes, and mushrooms. Simmer as the mushrooms release their juices to form a sauce.
2. In the meantime, bring a small pot of water to boil with a splash of vinegar and poach the eggs until the whites are set and the yolk is still runny, about 3 minutes in barely simmering water.
3. Stir in the capers and basil leaves into the mushroom mixture and season to taste with salt and pepper. Toast the bread. Either spread the mushroom mixture onto the bread and top with poached eggs, or put the mixture in individual bowls and top with the eggs, bread on the side. Serve.

olive oil, mushrooms, black olives, onion, clove garlic, tomatoes, capers, handful basil, eggs, bread

Taken from www.seriouseats.com/recipes/2009/12/dinner-tonight-mediterranean-poached-eggs.html (may not work)