Hunter's Eggs

Total time: 25 minutes
   This is a variation on a Basque dish of peppers and tomatoes. It's a simple dish, with just a few ingredients but bursting with flavors.  The name comes from two types of hunters in our fields this time of year: mushroom and wild boar. 

 Ingredients:

• 3oz (90gr) mushrooms
• 1 onion
• 2oz (60gr) bacon  2 - 4 slices
• 2 tsp olive oil
• 2 eggs
• 1 tsp paprika,  (smoked is nice)
• pepper

 Instructions:

• Clean mushrooms and slice thickly. 
• Roughly chop onion. 
• Cut bacon, crossways, into strips. 
• In nonstick skillet, sauté bacon until crisp.  Remove and set aside. 
• Add 1 tsp oil and onion to skillet. Cook, over medium heat, until onions just start to brown, 7 - 10 minutes.
• Add mushrooms and continue to sauté until mushrooms start to brown, 5 - 7 minutes longer. 
• Return bacon to skillet and keep warm while cooking eggs.
• In separate nonstick skillet heat 1 tsp olive oil.  When hot add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'. 
• Divide bacon/mushroom mix between two plates. 
• Put an egg on top of each, sprinkle with paprika, pepper and serve.