Uova in funghetto

Uova in funghetto is a traditional dish originating from Friuli-Venezia Giulia. It's made with a combination of hard-boiled eggs, mushrooms or leeks, parsley, butter, and seasonings. A layer of thinly sliced mushrooms or leeks is spread in a baking pan, and the hard-boiled eggs are cut in half, then placed over the mushrooms or leeks with the yolk side facing upward. The combination is seasoned, sprinkled with parsley, dotted with butter, then baked until the butter has melted and the eggs have been heated through. There are many variations on the dish, and many people like to add tomato sauce and garlic to the mixture. Uova in funghetto is a humble peasant dish, so it's usually cooked at home and not in restaurants.