Creamy Mushroom Shakshuka

Cook Time 20 minutes

Servings 4

Ingredients

1 tbsp olive oil

200g mixed mushrooms (button, Swiss Brown and flat), sliced or quartered

1 onion, finely sliced

20g butter

4 sprigs of thyme, leaves picked

100ml dry sherry or white wine

300ml thickened cream

5 eggs

Salt and pepper

Chives, finely chopped

Grilled or toasted sourdough

Method

Preheat the oven to 190°C. Heat oil in an oven-safe pan over a high heat.

Add the mushrooms and cook for 1-2 minutes tossing occasionally. Now add the onion, butter and thyme and fry for 2-3 minutes to softened and lightly caramelise. Season with salt and pepper.

Deglaze the pan with the sherry and once boiling, add the cream. Once the cream has come up to boil, make small indents in the mushroom mixture and crack the eggs in. Transfer to an oven and cook 2-3 minutes or until the eggs are just set but the yolks is still runny.

Garnish with lots of chives and serve with grilled bread.