Over easy

Neil Perry
There's nothing wrong with eggs for dinner; especially when they look (and taste) like these.
There's nothing wrong with eggs for dinner; especially when they look (and taste) like these. Photo: William Meppem

Use quality free-range or organic eggs and you'll taste the difference - as well as see the difference in the way the yolks hold.

Sunday night eggs

1 1/2 tbsp extra virgin olive oil
2 small red onions, finely sliced
2 large red capsicums, cut into 1-2cm pieces
2 cloves garlic, finely chopped
1 small red chilli, finely sliced
1 tbsp sun-dried tomato pesto
2 large ripe tomatoes, seeds removed, chopped
1 tsp caster sugar
1 tbsp white wine vinegar
small handful black olives, stones removed, cut in half
small handful basil leaves, torn
sea salt and freshly ground black pepper
1 chorizo sausage, thinly sliced
5 whole eggs
extra virgin olive oil, to drizzle
2 tbsp oregano leaves
Serves 4

Heat oil in a small frying pan over medium heat. Add the onion and the capsicum, and cook for 3-5 minutes until softened. Stir in the garlic and chilli and cook for 30 seconds until fragrant.

Add the pesto, chopped tomatoes, sugar and vinegar and cook covered on low heat for 10-15 minutes, stirring regularly, until mixture has broken down and liquid has reduced. Stir through the olives and basil and check the seasoning.

Cook the chorizo slices in a little olive oil in a non-stick pan until lightly golden on both sides. Set aside. Reserve the oil the chorizo has been cooked in and set aside.

Place chorizo slices in capsicum mixture and, using the back of a spoon, dig 5 hollows. Crack the eggs into each hollow, drizzle with olive oil and sprinkle with oregano leaves.

Cook covered over a low heat for 8-10 minutes or until eggs are cooked just the way you like them.

Drizzle the reserved chorizo-flavoured oil over the top and mop up the pan juices with crusty bread.


Thyme roasted mushrooms

1kg large Swiss brown mushrooms, stems removed
1 tbsp butter, melted
1 1/2 tbsp extra virgin olive oil
good pinch of thyme leaves
sea salt and freshly ground black pepper
Serves 4


Preheat oven to 200°C.

Place the mushrooms gills up on a large baking tray. Brush with butter and drizzle with olive oil. Scatter with thyme leaves and season with sea salt and freshly ground black pepper.

Roast in the oven for approximately 15 minutes or until tender.


Serve the meal with a simple green salad and a fresh citrusy dressing.

The mushrooms are yummy with the eggs, but just as nice on toast by themselves.

Good old field mushrooms make a nice substitute for the Swiss browns, and produce a delicious, rich black juice, too.

Something to drink Marsanne
Match Sunday night eggs with a great Sunday night quaff. Try the 2008 Ravensworth Marsanne from the Canberra District (about $22). With lemon, peach and honeysuckle aromas, the palate is soft, rounded and easy drinking.  

Photography: William Meppem
Styling: Hannah Meppem