Finely chop the parsley leaves and stalks. Put in a bowl with 1 tsp dried oregano.
Add a pinch of dried chilli flakes to the bowl with 2 tbsp vinegar. Season with salt and pepper. Stir and taste. Adjust the seasoning and set aside.
Halve, quarter or finely slice the mushrooms, depending on how big they are. You want them to be roughly the same size.
Arrange the salad leaves on 2 plates.
Warm 1 tbsp oil in a frying pan. Add the mushrooms. Season with salt and pepper. Stir and fry over a medium heat for 5-8 mins till the mushrooms are golden and juicy looking.
While the mushrooms cook, fill a deep wide pan with boiling water and bring to the boil. Turn the heat down so it’s simmering – just a few bubbles rising up. Crack the eggs into cups or bowls, then gently slide them into the pan.
Pop a lid on the pan. Gently simmer the eggs for 2-5 mins, depending on how you want your yolk set.
Divide the mushrooms between the 2 plates. Lift the eggs out of the water. Pop them on top of the mushrooms. Drizzle over the chimichurri sauce. Serve straight away.