• 2 Tbsp. olive oil

  • ½ cup onion, minced fine

  • 2 basil leaves, minced

  • 4 Roma tomatoes, diced

  •             or, 1 16 oz. can of diced tomatoes, drained

  • 1 cup mushrooms, sliced

  • 8 large eggs

  • ½ cup Ricotta cheese

  •             or, small curd cottage cheese

  • ¼ cup grated Parmesan cheese

  • 2 Tbsp. butter or margarine

  • Sprigs of fresh oregano, thyme, chives, minced

  • Salt and pepper

In a skillet brown the onion in the olive oil until golden brown, add the basil, tomatoes, and mushrooms, and cook for 5 minutes over medium heat. With a wire whisk beat well the eggs, add in the Ricotta cheese and Parmesan cheese. While preparing this recipe, preheat the DO over 5-6 briquets and load the lid with 20-24 briquets. Melt the butter in the Dutch oven and pour the egg mixture in the DO. Note: The DO should be hot enough that a couple drops of the egg mixture will sizzle. Spoon the onion, basil, tomato, mushroom mixture over the eggs and place the DO in the firepan over the 5-6 briquets. Put the pre-heated lid on and bake for 15-20 minutes. Every few minutes give the DO a quarter turn to evenly brown the bottom. The eggs will be well set when done. Serve in wedges and garnish with minced parsley.

-Recipe adapted from CEE DUB’S ETHNIC & REGIONAL DUTCH OVEN COOKIN’, page 79.