Ingredients
- Streetfood cuban chimichurri Paste 300g
- Kale - blanched 400g
- Tenderstem broccoli - chargrilled 380g
- Green beans 200g
- Everyday Favourites edamame soya beans 400g
- Spring onions - chargrilled 10
- Everyday Favourites cracked black peppercorn 0.5g
- Casa De Mare lemon juice squeezy 8ml
- Everyday Favourites free range medium eggs 20
- Bunch flat leaf parsley 1
- Bunch coriander - chopped 1
Method
- Heat the skillet over a medium heat and add 20g of the chimichurri paste per portion then tumble the green vegetables through to warm. Add the black pepper and lemon juice to season.
- Top with two fried eggs and 10g of reserved chimichurri paste per serving.
- Finish with picked parsley and chopped coriander.
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