Recipe Index

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1/4 onion, minced
• 1 can whole tomatoes
• 1 tablespoon water
• 1 tablespoon ketchup
• 1 tablespoon mayonnaise
• 1 tablespoon chicken stock
• 1 tablespoon sugar
• 1/3 tablespoon curry powder
• 1 teaspoon basil powder
• 4 mini king oyster mushrooms
• 2 strips bacon
• 3 Vienna sausages
• 4 cherry tomatoes
• 2 eggs
• 1.76 oz shredded mozzarella cheese
• a little parsley powder

Method

1. Chop the king oyster mushrooms, cherry tomatoes, bacon and sausages into suitable bite-size pieces. Chop up the onion into suitable pieces.
2. Melt down the olive oil and butter in a pan and cook the minced garlic and minced onion. Once the onion turns translucent, add the whole tomatoes, crushing them, and bring to a brief boil.
3. Fold in the water, chicken stock, mayonnaise, ketchup, sugar, curry powder and basil powder and simmer gently; simmer about 5 more minutes over low heat. Place olive oil in a separate preheated pan and cook, stirring the bacon.
4. Stir in the sausages and mini king oyster mushrooms and cook, stirring. Stir in the cherry tomatoes and cook, stirring once more.
5. As soon as the ingredients are stir-fried, add the prepared tomato sauce and bring to a boil. Set the eggs and mozzarella cheese on the boiling tomato sauce, cover, and cook until the eggs reach the desired doneness.
6. Plate with toasted bread as liked and sprinkle with basil and parsley powder to finish. The basil and parsley may be omitted.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data