by Janneke Verheij
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Photo by Janneke Verheij
Janneke Verheij's Notes:
Expand4 eggs Ask a question about this ingredient
1 handful chestnut mushrooms Ask a question about this ingredient
10 black olives Ask a question about this ingredient
6 semi sun dried tomatoes Ask a question about this ingredient
1 small red onion Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
Preheat the oven to 180C. Cut the onions in half rings, cut the garlic small, the mushrooms in quarters and the tomatoes in two.
Ask a question about this stepI use a terracotta oven dish which I also put on the fire to bake the onion before I put it in the oven (less dishes). Put some oil of the semi dried tomatoes in the dish and bake the onions until soft, add the mushrooms, the garlic and bake until the garlic smells lovely and the mushrooms have a little bit of a brown edge. Add the tomatoes and the olives and mix everything together.
Ask a question about this stepIn a bowl mix the eggs with the oregano, pepper and salt. Be easy on the salt, we will add cheese later which makes the dish saltier already.
Ask a question about this stepAdd the egg in the oven dish and mix everything together. Put nice chunks of fettah cheese on the egg and place it in the oven. Bake until the egg is set, this will take about 10 minutes. Garnish with some parsley and eat with a nice and crunchy fresh bread or some rocket on the side.
Ask a question about this stepMake sure that when you put your terracotta dish on the fire that you start with the lowest fire or it will break. If you want to be really careful, you can put it in water one hour before you use it but always heat it slowly.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
