1 tbs olive oil
200g mushrooms, sliced
200g Cherry Burst tomatoes OR 250g Flavorite Vine Ripened Cherry tomatoes
1 garlic clove (crushed)
3 basil leaves (to serve)
Heat the oil in a non-stick frying pan, then add mushrooms.
Fry for 5 minutes, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few minutes more.
Stir in a little seasoning, then make two gaps in the mix and crack in the eggs.
Cover the pan with a lid or a sheet of foil, then cook for 2-3 minutes until the eggs are cooked to your liking.
Scatter over a few basil leaves and serve with crusty bread.