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Fried Eggs, Nicoise

Heat a tablespoon good olive oil in a large frying pan, add six finely sliced cepes (dried mushrooms), six stoned, sliced olives, and lightly brown for five minutes, tossing lightly meanwhile, then add two peeled, crushed, red tomatoes. Season with half teaspoon salt, three saltspoons white pepper and three saltspoons sugar, gently toss and cook five minutes longer. Crack in twelve fresh eggs, season equally with half a teaspoon salt and three saltspoons white pepper, then set in oven six minutes. Remove, carefully slide them on a hot dish, sprinkle a little freshly chopped parsley over and serve.