Mojo Verde eggs

Spice up your brunch with this vibrant fresh, tangy, spicy addition to your breakfast.⁣
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Mojo verde is a traditional recipe from the Canary Islands. This fresh coriander based sauce is tangy, garlicky & spicy and works wonderfully with avocado and eggs. ⁣
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Here we've used green serrano jalapeños but you can use fresh jalapeños instead, or if you prefer a milder version you can just use 1/2 green pepper instead.⁣
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It s great to have a jar in the fridge. It takes minutes to make and can transform steak, chicken, veggies, fish or try over potatoes as they do in the Canaries.

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Ingredients (serves 2)

For the Mojo Verde
50g coriander with stalks
20g parsley with stalks
2 cloves garlic, crushed
1 tsp cumin
1 tsp ground coriander
1 tbsp green jalapeños (I like the roasted serrano green chillies)
1 tbsp sherry vinegar (more to taste)
Sea salt to taste
2 tbsps the Governor extra virgin olive oil

The rest
4 eggs
2 slices sourdough bread
1 avocado

Method
1. Place all the Mojo verde ingredients into a small blender and blitz into a sauce, loosen with a few tbsps of water if needed. Set aside.
2. In a bowl, roughly mash the avocado with the back of a fork then season with a little salt.
3. Toast the sourdough.
4. Half fill a small saucepan and heat to a medium simmer. Crack 1 egg into a cup and pour in the water. Do the same with the other egg. Leave for 3 minutes for soft or 4 minutes for firm.
5. To serve, top the toast with the smashed avocado, eggs and drizzle over the Mojo Verde.

Buy your Governor EVOO here.