field mushrooms and eggs served in the pan

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kat

ingredients

• 1 tbsp olive oil
• 3 x 400g tins peeled diced tomatoes
• 1 tbsp brown sugar
• 2 heaped tbsp tomato paste
• 1 1/2 tsp harissa
• salt and pepper for seasoning
• 75g unsalted butter
• 4 large field mushrooms, thickly sliced
• 4 free-range eggs
• 1/2 cup pitted green spanish olives (rough chop in large segments)
• 150g Bulgarian fetta, crumbled
• chopped Italian parsley and fresh basil to serve

Source: kat

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