INGREDIENTS
4
thin slices Prosciutto
1 cup
Cilantro, fresh leaves
1 cup
Flat-leaf parsley, fresh leaves
3
Garlic cloves
2
Limes, Juice of
1/4 cup
Oregano, fresh leaves
1/2 tsp
Oregano, dried
1
Oregano, Fresh
1
Portobello mushroom, large
1
Shallot
1 handful
Spinach
4
Eggs
1
Black pepper, Freshly ground
1/4 tsp
Red pepper flakes
1/4 tsp
Salt
1
Salt and freshly ground black pepper
1/2 cup
Olive oil, extra-virgin
1
Olive oil, Extra-virgin
2 tbsp
Red wine vinegar
1
Toast
1 tbsp
Butter, unsalted
1/4 cup
Feta cheese
1/2 pint (6 oz./185 g) cherry tomatoes, halved