Fried Chimichurri Eggs

Introduction

Transform your ordinary fried eggs into a vibrant, flavor-packed meal with this simple trick. By frying your eggs directly in a generous pool of prepared chimichurri, you infuse them with the sauce’s herbaceous, garlicky, and tangy notes in every single bite. It’s a stunningly quick dish that feels restaurant-worthy but comes together in your own kitchen in just minutes.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1

Ingredients

• 1/4 cup chimichurri*
• 2 eggs

*Note: Use your favorite prepared chimichurri sauce.

Instructions

1. Heat a small non-stick or cast iron skillet over medium-low heat.
2. Add the chimichurri sauce to the pan, allowing it to warm and become fragrant for about 1-2 minutes.
3. Carefully crack the eggs directly into the simmering chimichurri sauce.
4. Cook the eggs to your preferred doneness (about 3-4 minutes for runny yolks with set whites), occasionally spooning some of the sauce over the egg whites as they cook.
5. Once cooked, slide the eggs and all the flavorful sauce from the pan directly onto your plate.

Variations

• Serve on a Base: Serve the eggs and chimichurri over a thick slice of toasted crusty bread, creamy mashed potatoes, or a bed of cooked rice to soak up all the delicious sauce.
• Change Up the Egg Style: For a different texture, scramble the eggs directly into the warm chimichurri sauce in the pan.
• Create a Heartier Bowl: Add the fried chimichurri eggs to a bowl with leftover cooked grains, roasted vegetables, or beans for a more substantial meal.
• Basted Eggs: Instead of simply frying, add a tiny splash of water to the pan and cover it briefly to baste the eggs, cooking the tops more evenly while keeping the yolks runny.

Tips for Success

• Use a good quality, flavorful prepared chimichurri for the best results, as the sauce is the star of the dish.
• Keep the heat at medium-low to prevent the fresh herbs and garlic in the chimichurri from burning.
• For perfectly runny yolks, cover the pan for the last minute of cooking to gently set the egg whites on top.
• Taste your chimichurri first; if it’s very acidic, you may not need to add any extra salt or pepper to the finished eggs.

Storage & Reheating

This dish is best enjoyed immediately. If you must store leftovers, place them in an airtight container in the refrigerator for up to 1 day. Reheat very gently in a skillet over low heat to avoid overcooking the eggs, though the yolks will firm up upon reheating.

FAQ

Can I use a different sauce?

This recipe is specifically designed for the flavors of chimichurri. Using a different sauce (like pesto) would create a completely different dish.

Do I need to make my own chimichurri?

Not at all! Using a high-quality store-bought chimichurri sauce makes this an incredibly fast and convenient recipe.

Can I double this recipe?

Yes, simply use a larger skillet and double the ingredients. Ensure the pan isn’t overcrowded so the eggs cook evenly.

Is this dish spicy?

The spice level depends entirely on the chimichurri you use. Most traditional recipes have a mild kick from red pepper flakes, but you can choose a mild version if preferred.

What can I serve with this?

It’s a complete meal on its own, but it pairs beautifully with a simple green salad, roasted vegetables, or crusty bread.

My chimichurri separated in the pan, is that okay?

Yes, this is normal! The oil in the sauce will naturally separate as it heats. It all comes together when you eat it.