Fried Chimichurri Eggs

Introduction

This dish transforms classic fried eggs with a bold, herby punch. You simply fry eggs directly in a vibrant chimichurri sauce. It creates a savory, aromatic base and infuses every bite with bright flavor.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1

Ingredients

• 1/4 cup chimichurri*
• 2 eggs

\* _Your preferred store-bought or homemade chimichurri sauce._

Instructions

1. Heat a small non-stick skillet over medium heat.
2. Add the chimichurri sauce to the skillet and let it warm for about 1 minute, until it begins to sizzle gently.
3. Carefully crack the two eggs into the skillet, placing them on top of the warmed chimichurri.
4. Cook the eggs to your desired doneness. For sunny-side-up, cover the skillet and cook for 3-4 minutes until the whites are set. For over-easy, cook uncovered for 2-3 minutes before carefully flipping.
5. Use a spatula to transfer the eggs along with the chimichurri sauce to a plate. Serve immediately.

Variations

• Basted: After adding the eggs, spoon the hot chimichurri sauce over the egg whites and yolks repeatedly as they cook for extra flavor infusion.
• Scrambled: Lightly whisk the eggs in a bowl, then pour them into the warmed chimichurri and scramble until set.
• Open-Faced Sandwich: Serve the finished eggs on top of a thick slice of toasted crusty bread to soak up all the sauce.
• Crispy Edge: Cook the eggs in the chimichurri over medium-high heat to get lacy, crispy edges on the egg whites.

Tips for Success

• Ensure your chimichurri is well-mixed before adding it to the pan, as the oil and solids can separate.
• For easier flipping, make sure your spatula gets fully under the egg before attempting to turn it.
• If your chimichurri is very thick, you can spread it into a thin, even layer in the pan so the eggs cook evenly.
• Adjust the heat as needed to prevent the herbs in the sauce from burning before the eggs are done.

Storage & Reheating

Leftovers are not recommended, as fried eggs are best served fresh. The chimichurri sauce itself can be stored separately in an airtight container in the refrigerator for up to a week.

FAQ

Can I use a different type of egg?

This recipe is written for large chicken eggs. You could use duck or quail eggs, but will need to adjust the cooking time significantly.

My chimichurri spattered a lot. What happened?

This likely means your pan was too hot. Chimichurri contains oil and water from fresh herbs/vinegar, which can cause spattering. Start with medium heat.

Can I make this for more than one serving?

Absolutely. Simply multiply the ingredients and use a larger skillet. Cook in batches if needed to avoid overcrowding the pan.

What should I serve with Fried Chimichurri Eggs?

They are fantastic on their own, over toast, with roasted potatoes, or alongside a simple green salad.

My eggs stuck to the pan.

Using a quality non-stick skillet is key. If you don’t have one, ensure your pan is properly preheated and well-coated with the chimichurri’s oil before adding the eggs.

Can I use a flavored chimichurri?

Yes, any variant of chimichurri (e.g., with smoked paprika, spicy red pepper) will work and add its own unique twist.