Portobello Eggs
- Author
- SharkNinja
- Prep Time
- 10 minutes
- Cook Time
- 14 minutes
- Servings
- 2
- Category
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
- Cuisine
- Italian
Ingredients
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ¼ teaspoon dried thyme
- 2 Portobello mushrooms, sliced
- 2 Roma tomatoes, halved lengthwise
- Salt and black pepper
- 2 large eggs
- 2 tablespoons grated Pecorino
- Romano cheese
- 1 tablespoon fresh parsley, for garnish
- 1 teaspoon truffle oil (optional)
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
- Place the Cook &
- Crisp Basket in your Ninja Foodi Pressure Cooker Steam Fryer.
- Move the Lid Slider to the "Air Fry/ Stovetop".
- Mix the olive oil, garlic, and thyme in a suitable bowl. Till the mushrooms and tomatoes are coated, brush the mixture over them. Add salt and black pepper to taste.
- Place the vegetables in the basket of your Ninja Foodi Pressure Cooker Steam Fryer, cut side up.
- Each mushroom has an egg in the center, which is then covered in cheese.
- Put on the Smart Lid on top of the Ninja Foodi Steam Fryer.
- Move the Lid Slider to the "Air Fry/Stovetop".
- Until the vegetables are soft and the whites are crisp, cook on "Air Fry" Mode at 200°C for 10 to 14 minutes. Chop the tomatoes when they are cold enough to handle, then arrange them on top of the
- eggs. Just before serving, scatter parsley over top and, if
- like, sprinkle with truffle oil.