Spicy Sunny-Side Up Mushroom

Beneath that gooey yellow egg lies a layer of spicy couscous, mixed with spring onion and sundried tomatoes.

Mushrooms have been claimed the new superfood providing brilliant health benefits. This recipe gives you an exciting way to enjoy a huge portobello mushroom by stuffing it with exciting flavours and topping it all off with a runny egg yolk. The harissa adds the spice whilst the onions add the crunch - simple but delicious.

This is an idea for a healthy lunch or to accompany a piece of fish in a main meal. Here I have simply placed the mushroom on a bed of rocket with some cherry tomatoes.

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Ingredients:

(To make one mushroom)

- 1 portobello mushroom

- 1 egg

- 10g couscous

- 1 spring onion chopped

- 10g sundried tomatoes chopped

- 1 tsp tomato ketchup

- ¾ tsp harissa

- paprika (optional)

- olive oil

Method:

1. Preheat the oven to 180 degrees.

2. Scrape the inside of the mushroom out to remove the stalk and inner layers, then give it a quick wipe to clean it. Place it face down on a baking tray, drizzle over some olive oil and place it in the oven for 10 minutes.

3. In the meantime, cook the couscous by placing it in a saucepan of boiling water for 3-4 minutes over a medium heat.

4. Drain the couscous and add it to a bowl with the spring onion, sundried tomatoes, harissa and ketchup.

5. Take the mushroom out of the oven and fill it with the couscous mixture, ensuring you make a well in the centre for the egg. Crack the egg into the well and place the mushroom under the grill on a medium/high heat for 5 minutes (or until the egg has cooked).

6. Remove the mushroom and sprinkle over some paprika. I have served mine on a bed of rocket with cherry tomatoes and a drizzle of olive oil.

#side