Chimichurri Mushrooms with Poached Eggs

Chim-chim-cher-ee chimichurri is an Argentinian herb sauce made with parsley and oregano. We’re serving it with meaty mushrooms and perfectly poached eggs.

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Ingredients you'll need

A handful of flat leaf parsley
1 tsp dried oregano
A pinch of dried chilli flakes
2 tbsp red wine vinegar
A 200g punnet of portobello mushrooms
A 400g punnet of chestnut mushrooms
2 handfuls of peppery salad mix
4 eggs

From your kitchen

Sea salt and freshly ground pepper
1 tbsp olive oil

You'll need

A couple of small bowls
Frying pan
Deep wide pan with a lid

Step by step this way

1.
Finely chop the parsley leaves and stalks. Put in a bowl with 1 tsp dried oregano.
2.
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.
3.
Halve, quarter or finely slice the mushrooms, depending on how big they are. You want them to be roughly the same size.
4.
Arrange the salad leaves on 2 plates.
5.
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.
6.
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.
7.
Pop a lid on the pan. Gently simmer the eggs for 2-5 mins, depending on how you want your yolk set.
8.
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.

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