Method

• 1.
  Thinly slice 1 shallot and set aside. Cut remaining shallots into 4cm lengths.
• 2.
  Heat 1 tbs vegetable oil in a large frypan over high heat. Add bok choy stems and shallot batons and season with salt flakes and freshly ground black pepper. Stir-fry for 2-3 minutes, until lightly charred and starting to soften. Transfer to a plate.
• 3.
  Heat another 1 tbs vegetable oil in same pan and add larger mushrooms. Season with salt flakes and freshly ground black pepper and cook for 2-3 minutes, until golden. Add half the garlic and toss to coat. Set aside on another plate. Repeat with 1 tbs oil, thinner mushrooms and remaining garlic. Set aside with remaining mushrooms. Return shallot and bok choy mixture to pan with the bok choy leaves and stir-fry for 1-2 minutes, until well combined and leaves have wilted.
• 4.
  Create 4 spaces among vegetables and crack an egg into each space. Reduce heat to medium and cook for 6-7 minutes, until egg whites are set but yolks are still runny.
• 5.
  Arrange garlic mushrooms around eggs. Drizzle with chilli oil. Sprinkle with thinly sliced shallot and sesame seeds. Bring the pan to the table and serve with warm flatbreads.