Eggs Baked in Mushrooms

• 1 lb mixed fresh mushrooms
• 3 tablespoons extra virgin olive oil
• 12 cup chopped onion
• 2 garlic cloves, minced
• 1 cup diced seeded ripe tomatoes, with their juices
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• kosher salt
• freshly ground black pepper
• 4 large eggs
• 14 cup grated asiago cheese
• toasted bread

1. Preheat oven to 400; generously butter four 8-ounce ramekins or small gratin dishes (about 1 inch deep and 5 inches in diameter); set the dishes on a baking sheet.
2. Wipe the mushrooms clean with a damp paper towel; remove and discard the stems of shiitake mushrooms, if using.
3. Chop the mushrooms into 1/4-inch pieces; you should have about 7 cups.
4. Heat the oil in a large skillet over medium heat; add in the mushrooms and onion; saute until mushrooms are tender and lightly browned, about 5-8 minutes.
5. Stir in the garlic; cook/stir for 2 minutes.
6. Add in the tomatoes and their juices, parsley, and basil; cook/stir until the tomatoes are soft and the mixture is evenly moistened, about 2 minutes.
7. Add salt to taste and a grinding of pepper.
8. Transfer the mushroom mixture to the prepared dishes.
9. With the back of a spoon, make an indentation in the center of the mushroom mixture in each dish; break the eggs one at a time into a cup and slip an egg into each dish; sprinkle with the cheese.
10. Bake until the whites are set, about 8 minutes; serve at once with the toast.

mushrooms, extra virgin olive oil, onion, garlic, seeded ripe tomatoes, parsley, fresh basil, kosher salt, freshly ground black pepper, eggs, asiago cheese, bread

Taken from www.food.com/recipe/eggs-baked-in-mushrooms-439875 (may not work)