There are days where I just love to eat simple, and this was one of those days. Went to the wet market and was drawn to broccolini and portobello mushrooms.
I tracked down this recipe from @sunbasket it was exactly what I wanted! Simple ingredients and kept whole. The sumac was a great surprise for freshness and earthiness (it's been sitting in my cabinet collecting dust, waiting for my next batch of hummus) and glad to have used to it.
Ingredients
2 small bundles of broccolini, cut into bite-sized pieces
1/2 white onion, sliced
4 portobello mushrooms, sliced (including stem)
4 cloves garlic, minced
2 eggs
2 stems spring onions, sliced
2 tbsp soy sauce
Sumac
Olive oil
Salt
Pepper
Instructions
Toss broccolini with a bit of olive oil and salt and pepper
Place in a 200C oven until slightly charred
Over medium heat, cook onions with olive oil and salt until translucent
Remove from pan and set aside
Over high heat, cook mushrooms with olive oil until softened and a bit charred
Add garlic and cooked onions to the pan
Add broccolini and soy sauce, mix well
In a separate pan, fry the eggs with a bit of olive oil
Add a bit of water to the pan and cover with a lid to ensure the top of the eggs are cooked through
Place broccolini and mushroom mixture on a plate, top with fried egg, a good amount of sumac and spring onions