Chimichurri Egg Plate
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Ingredients · Servings 2
- 10g Fresh Coriander
- 10g Fresh Parsley
- 1 Red Chilli
- 0.5 Red Onion
- 4tbsp Extra Virgin Olive Oil
- 2tbsp Red Wine Vinegar
- 4 Egg
- 2tbsp Pumpkin Seed
- 2 Vine Tomato
- 1 Avocado
- 100g Feta
- Rye Bread
Method · 20 min
- First, make the chimichurri. Finely chop the coriander and parsley (stalks and all), then scrape into a bowl. Finely chop the red chilli and onion and add to the bowl. Stir through the olive oil and vinegar, then season to taste.
- Bring a small saucepan of water to the boil. Once boiling, turn the heat down to a simmer and carefully lower in the eggs. Cook for 6½ mins – set a timer. You want them jammy.
- Meanwhile, toast the pumpkin seeds in a small, dry frying pan set over a high heat until starting to pop, then set aside. Slice the tomato into rounds and lay across one large platter or two plates, then season. Halve and slice the avocado. Add to the plate in a separate pile along with the tomatoes. Crumble the feta onto another part of the plate.
- Drain and rinse the eggs under cold water, then peel and halve. Transfer to serving plates and sprinkle each yolk with a little salt. Spoon the chimichurri over the avocado and tomatoes and scatter the pumpkin seeds over everything. Serve with bread of your choice.
