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This is a great mini breakfast when you’re looking for a little twist to the contemporary egg breakfast. I usually serve it when I have several people to feed and after a ‘starter’ of either pancakes, cereals or cooked porridge.





6 very large brown mushrooms, wiped

60ml melted butter

6 small thyme sprigs, plus extra to garnish

1 onion, finely chopped

3 cloves garlic, crushed

1 red pepper, diced

1 green pepper, diced salt and freshly ground black pepper

12 spicy Italian salami slices

80ml Parmesan cheese, grated (optional)

15ml oil

6 quail eggs


Preheat the oven to 180°C and lightly grease a baking tray with oil. Remove the mushroom stems and arrange the caps on the prepared baking trays, stem side up. Generously brush each mushroom with butter, place a thyme sprig on each and bake for 5 minutes. In the meantime, chop the stems and set aside.

Heat the remaining butter and sauté the onion and garlic for 4 minutes until soft and slightly golden. Add the chopped mushroom stems and peppers, and cook for 3 minutes. Lightly season with salt and pepper and allow to cool slightly.

Remove the mushrooms from the oven and arrange two salami slices on each mushroom cap. Top the salami with the sautéed stuffing mixture and sprinkle with cheese. Bake for 5 minutes or until done.

Meanwhile, heat a non-stick frying pan until hot and brush with oil. Carefully crack each egg and cook for 2–3 minutes, or to your liking, and lightly season with sea salt. Remove the stuffed mushrooms from the oven and top each with a fried quail egg. Garnish with extra thyme and serve while warm.

Siba’s tip…

The membranes of quail eggs are tougher than chicken eggs, so take care that the shells don’t puncture the yolks while cracking them. As a variation to the fried egg topping, crack the eggs onto the stuffing mixture and bake in the oven with a sprinkle of grated cheese.

Siba Mtongana is a passionate and dynamic local celebrity chef and food enthusiast who brought style and charisma to the South Africa television food scene. All recipes are courtesy of her popular book, Welcome to My Table.

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