Spice up your brunch with this vibrant fresh, tangy, spicy addition to your breakfast.
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.
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.
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.
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.
