1 onion, diced

1 red pepper, diced

4 garlic cloves, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chilli flakes, or more to taste

250g Denny Portabellini mushrooms, sliced

1 x 400g Denny Tomato & Mushroom Pasta Sauce

100g cherry tomatoes, sliced in half

100g feta cheese, crumbled

4 XL eggs

Olive oil

Salt and pepper, to taste

Chopped parsley, for serving


- Preheat oven to 200˚C.

- Heat a drizzle of olive oil in a large oven safe pan. Add onion, red pepper and garlic. Cook gently until soft. Add cumin, paprika and chilli flakes. Cook for 1 minute. Add mushrooms and toss to combine and cover with the veg and spices.

- Pour in Denny Tomato & Mushroom Pasta Sauce. Bring to a simmer. Season to taste.

- Turn the heat off and make 4 wells in the sauce. Gently crack eggs into each well. Scatter over the cherry tomatoes and a pinch of salt.

- Transfer pan to oven and bake until eggs are just set, 7 to 10 minutes. (or to your liking)

- Sprinkle pan with feta and chopped parsley and serve with some crusty bread on the side.

Serves 4

Prep time: 15 minutes

Cook time: 25 minutes

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