|Streetfood cuban chimichurri Paste||300g|
|Kale - blanched||400g|
|Tenderstem broccoli - chargrilled||380g|
|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|
- 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.