Chimichurri with Eggs
Bright herbs and a kick of heat top steamed eggs for a tender, flavorful brunch in minutes. Use store-bought or homemade chimichurri.
YOUR NEW BRUNCH BESTIE! Wake up your breakfast with bright herbs and a kick of heat.
Submitted by: Laura from Chciago, IL
Yield: Serves 4
- Steam eggs in a covered pan with a splash of water to keep whites tender and yolks creamy.
- Spoon green chimichurri over cooked eggs for fresh herb flavor and a spicy kick.
- Use good extra virgin olive oil, sea salt, and cracked black pepper for simple, bright seasoning.
Spices
Featured in this Recipe
Preparation Instructions:
Heat a medium sauté pan, lightly coated with extra virgin olive oil, over medium heat.
Carefully crack eggs and slide into prepared pan. Season eggs with salt and pepper.
Add several tablespoons of water to pan and cover. This will steam the eggs and keep them soft and tender. When the whites are set, gently transfer eggs to individual plates and lavishly dollop with Chimichurri.
thespicehouse.com
Frequently Asked Questions
What is chimichurri and what is green chimichurri mix?
Chimichurri is a herb-based sauce from Argentina, usually made with parsley, garlic, olive oil, vinegar, and chili. A green chimichurri mix is a dried or packaged blend you rehydrate and mix with oil and vinegar following the packet directions.
Can I use store-bought chimichurri or do I need to make it from scratch?
Yes. Store-bought or packet chimichurri saves time and works great. If you have fresh herbs, homemade chimichurri is brighter. Either option pairs well with steamed eggs.
How long should I cook the eggs for a runny yolk?
Cook over medium heat with a light oil coating. Add several tablespoons of water and cover. Expect about 3 to 4 minutes for a runny yolk, 5 to 6 minutes for a slightly set yolk, and 7 to 8 minutes for fully firm yolks. Times vary by pan and stovetop.
Can I use a different egg method, like poached or fried?
Absolutely. Poached, soft-fried, or sunny-side-up eggs all work. The key is keeping the yolk texture you like, then finishing with a generous spoonful of chimichurri.
How much chimichurri should I use per serving?
For two eggs, start with 1 to 2 tablespoons of chimichurri. For a 4-egg plate, use 2 to 4 tablespoons. Adjust to taste if you prefer a bolder herb punch.
How do I store leftover chimichurri and cooked eggs?
Keep chimichurri in an airtight container in the fridge for up to one week. Cooked eggs are best eaten right away. If you must store them, refrigerate up to 2 days and reheat gently in a covered skillet with a splash of water to restore softness.
How can I make the dish more or less spicy?
To reduce heat, use a milder chimichurri or cut the chili or red pepper flakes. To increase heat, add fresh chopped chili, chili flakes, or a drizzle of hot sauce to the chimichurri before serving.
What is chimichurri and what is green chimichurri mix?
Chimichurri is a herb-based sauce from Argentina, usually made with parsley, garlic, olive oil, vinegar, and chili. A green chimichurri mix is a dried or packaged blend you rehydrate and mix with oil and vinegar following the packet directions.
Can I use store-bought chimichurri or do I need to make it from scratch?
Yes. Store-bought or packet chimichurri saves time and works great. If you have fresh herbs, homemade chimichurri is brighter. Either option pairs well with steamed eggs.
How long should I cook the eggs for a runny yolk?
Cook over medium heat with a light oil coating. Add several tablespoons of water and cover. Expect about 3 to 4 minutes for a runny yolk, 5 to 6 minutes for a slightly set yolk, and 7 to 8 minutes for fully firm yolks. Times vary by pan and stovetop.
Can I use a different egg method, like poached or fried?
Absolutely. Poached, soft-fried, or sunny-side-up eggs all work. The key is keeping the yolk texture you like, then finishing with a generous spoonful of chimichurri.
How much chimichurri should I use per serving?
For two eggs, start with 1 to 2 tablespoons of chimichurri. For a 4-egg plate, use 2 to 4 tablespoons. Adjust to taste if you prefer a bolder herb punch.
How do I store leftover chimichurri and cooked eggs?
Keep chimichurri in an airtight container in the fridge for up to one week. Cooked eggs are best eaten right away. If you must store them, refrigerate up to 2 days and reheat gently in a covered skillet with a splash of water to restore softness.
How can I make the dish more or less spicy?
To reduce heat, use a milder chimichurri or cut the chili or red pepper flakes. To increase heat, add fresh chopped chili, chili flakes, or a drizzle of hot sauce to the chimichurri before serving.
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