SEARED EGGS WITH MUSHROOM & TOMATO MEDLEY

Ingredients

6 – 8 hard-boiled eggs, peeled and halved  

¼ cup flour

Salt and black pepper

2 tbsp vegetable oil

12 – 15 medium white button or cremini mushrooms, sliced

3 medium tomatoes, chopped

1 small onion, peeled and diced

3 cloves garlic, minced

½ tsp paprika

½ tsp all purpose seasoning

1 tsp green seasoning

Few dashes pepper sauce

2 tbsp vegetable oil

2 oz butter

Directions

1. Wipe the pan, add the next set of oil and heat over medium high heat.
2. Add the mushrooms and let cook for 1 – 2 minutes or just until they begin to get a little brown. Add the onions, garlic and tomatoes and mix into the mushrooms. Add the green seasoning, spices and pepper sauce. Season with a generous dash of salt and black pepper.
3. Add the butter and as it melts, stir into the vegetables. Cover and let cook for a few minutes for the tomatoes to break down and flavors to blend. When the vegetables are cooked through, taste and adjust seasoning if necessary.
4. While the sauce is cooking, prep the eggs. Heat approximately 1 tbsp of oil in a medium saucepan over medium high heat.
5. Place the flour on a small plate and season with a little salt and pepper. Dip the cut side of the egg in the flour. Place the flour dusted egg half, cut side down in the heated oil and let sauté for a couple of minutes, just until the eggs start to get a little golden brown. Remove and set aside.
6. Place the sauteed eggs, cut half up on a serving platter. Spoon the vegetable mixture liberally over the eggs. Sprinkle with some chopped parsley for garnish if desired. Serve