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Ingredients 11 items

  • 2 teaspoons Olive oil
  • 1 small Onion
  • 1 small Yellow bell pepper
  • 3 medium Tomatoes
  • 120 ml Water
  • 6 medium Mushroom
  • 12 pieces Egg
  • 3 tablespoons Black olive
  • 1 cup Mozzarella cheese
  • 1 teaspoon Oregano leaf, dried
  • 2 cubes MAGGI Chicken Stock

How to prepare

  1. In a large frying pan, heat Olive Oil and sauté Onions and Peppers until soft
  2. Add Tomato, MAGGI Chicken Stock and Water and cook until tomatoes are soft and sauce is thickened
  3. Add Mushrooms and toss in sauce, push sauce aside and drop eggs in between over the tomato sauce and sprinkle Black Olives, Mozzarella Cheese and Oregano on top
  4. Cover and allow eggs to cook to desired doneness, and serve with flat bread, cheese and sliced cucumber

Nutritional informations

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