Romanesco with baked egg

First, wash and chop the romanesco and cook over medium heat. When we observe that it is practically cooked, we include the carrots cut in slices so that they cook at the same time.

While the romanesco is cooking, chop the mushrooms, tomatoes and onion. We put everything in a separate pan over medium heat with a little oil and salt. This will be "our sofrito".

When the romanesco and carrots are cooked, drain them well.

Once drained, put them in the same frying pan and let them cook together and take the flavor. Stir well for about 7 minutes.

Pour the contents of the pan into an ovenproof dish. Crack the eggs over the vegetables adding a little salt and sprinkle some cherry tomatoes, a little black pepper and nutmeg and a handful of cheese on top.

Put the pan in the oven for about 10 minutes at 180 degrees, until you see that the egg is cooked. Then remove it from the oven and eat!