Champiñones al Ajillo con Huevo (Garlic Mushrooms with a Fried Egg)

Method

1. 1

   Pat the mushrooms dry with paper towels.

   💡 Wet mushrooms steam instead of browning — dry ones are what give you a real sear.

2. 2

   Warm 3 tablespoons of the olive oil in a skillet over medium heat; add the garlic and chili flake and cook until fragrant, about 1 minute.

   💡 Watch it closely — garlic scorches fast in a wide pool of hot oil.

3. 3

   Raise the heat, add the mushrooms in a single layer, and let them sear undisturbed 2 minutes before tossing; keep cooking until golden and any released liquid has cooked away, about 6 minutes total.

4. 4

   Pour in the white wine and let it bubble down until the mushrooms glisten, about 2 minutes.

5. 5

   Stir in the parsley, season with salt, and keep warm over low heat.

6. 6

   In a separate small pan, fry the eggs in the remaining olive oil until the whites are set and lacy at the edges but the yolks stay runny, about 3 minutes.

7. 7

   Divide the mushrooms between two plates, top each with a fried egg, and serve immediately with the bread for mopping up the juices.