A one-dish (vegetarian!) dinner doesn’t get more satisfying than baked eggs over juicy mushrooms and toasty croutons. (Martha Stewart Living– December, 2013)
- 1 6‑inch whole-wheat flatbread (such as naan or pocketless pita0
- 3 tablespoon extra-virgin olive oil
- 2 clove garlic (sliced)
- 1 pound shiitake mushrooms
- kosher salt (as needed)
- crushed red pepper flakes (as needed)
- ¼ cup dry white wine
- 2 tablespoon packed fresh thyme leaves
- 4 large eggs (room temperature)
Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2‑inch pieces; set aside.
Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.