---
title: Champiñones al Ajillo con Huevo (Garlic Mushrooms with a Fried Egg)
servings: 2
prep time: 10 minutes
cook time: 12 minutes
source: https://mycibora.com/recipes/champinones-al-ajillo-huevo
---

Gather @mushroom{400%g}, @fresh parsley{2%tbsp} and @rustic bread{4%slice}.

Pat the mushrooms dry with paper towels.

Warm 3 tablespoons of the @olive oil{5%tbsp} in a skillet over medium heat; add the @garlic{5%clove} and @chili flake{0.5%tsp} and cook until fragrant, about 1 minute. ~{1%minutes}

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. ~{6%minutes}

Pour in the @white wine{60%ml} and let it bubble down until the mushrooms glisten, about 2 minutes. ~{2%minutes}

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

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. ~{3%minutes}

Divide the mushrooms between two plates, top each with a fried @egg{2}, and serve immediately with the bread for mopping up the juices.