- 1 - 2 People
4 flat-cap mushrooms
A small knob of butter
1 tablespoon rapeseed oil
½ red onion, chopped
A pinch of salt
½ red pepper, finely chopped
A handful of cherry tomatoes, halved
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
150g leftover cooked rice
Jalapeño peppers (from a jar)
A handful of flat-leaf parsley, chopped
1 spring onion, finely chopped
Preheat the oven to 200˚C/fan 180˚C/gas mark 6.
Place the mushrooms in an ovenproof dish with the stalk facing upwards and dot each one with a little butter. Bake for 10–15 minutes.
When the mushrooms are nearly cooked, heat the oil in a large frying pan. Add the red onion and a pinch of salt and cook for 2–3 minutes.
Add the red pepper and cherry tomato halves to the frying pan, then add the cumin, coriander and turmeric and stir in the leftover rice.
When everything is coated nicely in the spices, make a couple of wells in the centre of the rice and break the eggs into them.
Cook until the eggs are set to your taste. You can pop the whole pan under the grill to ensure the top of the eggs are cooked.
Serve the rice and eggs garnished with jalapeños to taste, flat-leaf parsley and the spring onion, and two of the baked mushrooms each.