Hey, I'm Jared, but tonight in this kitchen, you can call me Chef Gerard. Now, I'm here cooking up a storm in the Back To The Roots Urban Mushroom Farm right here in Oakland, California. I'm going to show you how to make fried eggs with onions, peppers and oyster mushrooms. Now, what's great about this mushrooms, they not only taste great, are super healthy for you, but they're super easy to grow too. All you've got to do is open up the box, use your spray bottle, water them a couple of times in the day; once in the morning, once at night and after about seven days, little baby mushrooms will start shooting out. This is day eight. You can see, they're darker gray bluish color while they're young and then as they mature, they start to become a light gray whiter color. So, what else is going in my dish; I'm going to use some peppers, an onion and some eggs. To harvest this beautiful pearl oyster mushrooms, I'm going to need my hand. And I'm just going to pull them right out of the box, like this. I'm not going to clean them much because they've grown indoors, I don't need to wipe off any dirt or anything. I'm just going to cut off the end where there is a bit of recycled coffee, 'cause that's what they grow on, they grow on recycled coffee grounds and the filters. Now, I want to cut them up into smaller pieces because this is going to be a fried dish with some eggs on top and I want it to be a nice little bites for me. Beautiful looking mushrooms. I've got about, I'm going to use about a third of the green pepper, a third of the red pepper, dice it up pretty finely and it's nice, add some nice color to my dish with those red and green. Oh, that pepper smells good. Now, these peppers, once you cook them, they're going to add a bit of sweetness to the dish off to counter that little bit of spice and salt. Great. I'm going to use about half of this onion as well. Just cut this little ends off and then peel the skin back. Okay, I'll start with a little bit of olive oil, pure olive oil and right now I'm looking for one thing. I'm looking for this; that sizzle. Some onion, peppers; let those hang out for a little while, maybe a minute I'm going to add my oyster mushrooms right into the. Now, my peppers and onions have soften up a little bit; I'm going to add the oyster mushrooms. Now, one of my favorite parts about this mushrooms is that when these gills here, these little gills hit the oil, they're going to crisp up nice. So, it's going to be like a little crunchy texture to it, a nice little bite. My mushroom, onion, pepper mixture is looking pretty good, I'm going to add a little sea salt to it, lower my heat and move onto the fried eggs. I'm just going to add the eggs, that's what I'm looking for, that nice sizzle. Now, since I'm making fried eggs, I really want to get that underside crispy right before I flip it. Now, what I'm about to do right now, some of you will cringe, while others of you will stand up in applause. It's Sriracha time. Now, I had to add to add hot sauce because I like it spicy and I'm the one who's about to eat this. So, it's taster time. You got to crack into that yolk and get in there. Hmm! Little bit of spice, some nice flavor from those mushrooms and the egg on top. I appreciate you watching. I'm Chef Jared and this is how you make oyster mushrooms with peppers, onions and a fried egg on top.