Portobello Egg Bowl with Spicy Green Sauce

Slice the onion into half rings and crush or mince the garlic. Slice the portobello and dice the tomato. Prepare the stock (see Tip).

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

Boil plenty of water in a pot or saucepan. Cook the rice for 12 - 15 minutes, then drain and set aside. Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with two thirds of the garlic and the rest of the Peruvian spices for 1 - 2 minutes. Add the portobello and tomato and continue cooking for 3 - 4 minutes.

Add the stock and the Worcestershire sauce along with some soy sauce as preferred, then allow to simmer for 3 - 4 minutes or until most of the liquid has evaporated. Meanwhile, melt the butter in a frying pan and fry the egg. Deseed and finely chop the chili pepper. Finely chop the parsley.

Transfer the yogurt dressing, the chili pepper* and the white wine vinegar to a tall container. Add half of the parsley and the rest of the garlic, then drizzle with olive oil. Season to taste with salt and pepper, then use an immersion blender to process into a smooth sauce.

*Take care, this ingredient is spicy! Use as preferred.