Eggs with tomato-mushroom sauce

Fried eggs and champignon sauce with onions, tomatoes and hot peppers. Served with black bread croutons and grated cheese.

Ingredients

• Eggs - 2 pcs.
• Tomatoes - 3 pcs.
• Champignons - 5 pcs.
• Bulb onion - 1 pc.
• Fresh hot pepper - 1 pc. (taste)
• Hard cheese (parmesan) - to taste
• Black bread - 2-4 pieces
• Salt
• Pepper
• Vegetable oil

Directions

1. Wash the mushrooms and cut into slices.
2. Peel the onion and cut into thin half rings.
3. Cut hot peppers into rings (thicker or thinner, if desired).
4. Finely chop the tomatoes.
5. Heat oil in a frying pan. Lay out the onion.
6. Add mushrooms. Salt. Mix.
7. Add tomatoes, stir. Cover and cook until soft.
8. Fry slices of brown bread in a dry frying pan.
9. Carefully break the eggs into a "pillow" of vegetables and mushrooms. The yolk should remain intact. Close the lid again.
10. Place prepared brown bread croutons on a serving plate. Rub cheese on them.
11. Check the readiness of the eggs - the yolk should set slightly, and the white should be completely fried.
12. Transfer the eggs along with the vegetables and mushrooms to a serving plate with the croutons. Sprinkle with ground pepper.
13. Bon Appetit!