• 4 persons
  • 15 minutes preparation
  • 25 min.


  • 550 g Tomato Blend
  • 250 g mushrooms
  • 1 courgette
  • 1 red sweet pepper
  • 150 g spinach
  • 4 eggs
  • 1 tbsp chili powder (or chili flakes)
  • ½ tsp black pepper
  • 1 tbsp dried or fresh Italian herbs
  • fresh parsley
  • olive oil for cooking


1. Wash the vegetables. Slice the mushrooms and chop the courgette and red sweet pepper into chunks.
2. Heat the oil in a frying pan.
3. Add the courgette and the sweet pepper and fry for three minutes or until the vegetables start to soften. Add the mushrooms and fry briefly before adding the spinach.
4. Once the spinach has wilted, stir in the herbs and spices.
5. Add the Tomato Blend and give the mixture a good stir. Bring to a gentle boil.
6. Make a few small wells in the mixture and crack an egg into each well.
7. Cover with a lid until the eggs are set. Do not stir! It can take a while for the egg whites to set properly (at least ten minutes).
8. Garnish with chopped parsley before serving.

The tasteful and versatile tomato base

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