I love Ajvar, especially the extra hot variety. This time I thought I’d mix it up with a sweet sauce to mellow the heat a little. The combination is the perfect balance of flavours, and in my opinion, it actually tastes better than regular Ajvar! The sauce goes really well with eggs and this recipe is incredible easy and really impressive. You can prepare multiple serves at a time, so it’ll be great to serve a crowd.
2 tablespoons Hot Ajvar (I use Mama’s Brand)
1 tablespoon LC Sweet & Sour Sauce (or any other brand)
1 Laughing Cow Cream Cheese Wedge
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
Black pepper to taste
1/4 cup mushrooms (I used Oyster mushrooms) – sliced
1/2 tablespoon butter
Pre-heat oven to 200 degrees. Heat butter in a pan, fry mushrooms until cooked and golden. Set mushrooms aside.
Mix Ajvar with Sweet and Sour sauce. Pour 3/4 of the mixture into the bottom of a small oven proof dish. Break 2 eggs over the sauce. Crumble the cream cheese on top of the eggs. Add the reserved sauce on top of the eggs.
Bake eggs until half cooked, remove dish and spread mushrooms on top. Bake again until eggs are just set. Sprinkle parmesan on top of the eggs. Sprinkle garlic powder and black pepper over the parmesan. Bake again until the topping is crisp and golden. Enjoy!