MUSHROOMS AND SALSA VERDE EGGS

Ingredients 

For the salsa verde: 

• 1 small bunch of basil 

• ½ small bunch of mint 

• 1 small bunch of parsley 

• 2 garlic cloves 

• 2 tbsp capers 

• 1 tsp Dijon mustard 

• 4 tbsp olive oil 

• 2 tbsp white wine vinegar 

• 3 tbsp cold water 

For the dish:  

• 5 tbsp olive oil 

• 300 g Chestnut mushrooms, thinly sliced  

• 1 tsp smoked paprika 

• 1 tsp cumin seeds 

• 200g baby spinach (washed) 

• 200g fresh cherry tomatoes 

• 1 x 400g tin cherry tomatoes 

• 4 eggs 

• ½ tsp chilli flakes (optional) 

• Flatbreads, to serve (optional) 

Method 

1.  Use a hand blender or mini food processor to combine the garlic, most of the parsley, basil, mint, capers, Dijon mustard, white wine vinegar, 4 tbsp olive oil, and 3 tbsp cold water. Blitz into a smooth paste and season to taste, set aside. 
2. Add half of the olive oil to a large frying pan and fry the Chestnut mushrooms in batches, adding more oil as necessary, until you have a lovely golden colour. Towards the end of cooking, add the smoked paprika and cumin seeds and cook for 1 minute until fragrant. Reserve half of the mushrooms for later.  
3. Stir through the tinned and fresh tomatoes, and simmer for 5-6 minutes.  
4. Stir the spinach into the tomato mixture until wilted (cover with the lid briefly to help it soften). 
5. Create four small dips in the mixture and crack an egg into each one. 
6. Cover the pan with a lid and cook over medium heat for 6-8 minutes, or until the eggs are set. 
7. Drizzle the herby salsa verde over the eggs. 
8. Garnish with reserved mushrooms, parsley and chilli flakes (if using). 
9. Serve with the flatbreads, if desired.