Portobello Eggs
SharkNinja
2
10 minutes
14 minutes
178
Italian
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
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.
