Ingredients
- 100g California walnuts, roughly chopped
- 1 tablespoon olive oil
- 300g mushrooms, roughly chopped
- 4 spring onions, chopped
- 4 tomatoes, roughly chopped
- 1 tablespoon tomato purée
- 100g baby spinach
- 4 medium eggs
- 1 tablespoon chopped parsley
Preparation:
- Soak the walnuts in lukewarm water for 15 minutes, drain well.
- Meanwhile, heat the oil and fry the mushrooms and spring onions for 3-4 minutes. Add the tomatoes, walnuts and tomato purée, season and cook for 3-4 minutes.
- Stir in the spinach until just wilted and make 4 hollows in the mixture. Crack an egg into each hollow, cover and cook for a further 2-3 minutes until the eggs are just set.
- Serve sprinkled with parsley and black pepper.