Fried Chimichurri Eggs

Introduction

This dish is a revelation for any chimichurri lover, transforming your favorite vibrant herb sauce into a sizzling base for perfectly fried eggs. You get crispy, lacy egg edges infused with garlic and herb flavor in every bite. It’s an incredibly fast, high-impact meal that feels indulgent yet comes together in mere 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

Instructions

1. Heat a small non-stick or cast iron skillet over medium heat.
2. Add the chimichurri to the pan and let it warm through and sizzle gently for about 1 minute.
3. Crack the eggs directly into the simmering chimichurri sauce, spacing them apart.
4. Let the eggs fry undisturbed until the whites are fully set and the edges are crisp, 3-4 minutes. For runny yolks, cover the pan for the last minute of cooking.
5. Carefully slide the eggs and the flavorful, cooked chimichurri from the pan directly onto a plate. Serve immediately.

Variations

• Poached Style: After warming the chimichurri, add a tablespoon of water, cover the pan, and let the eggs steam until the whites are set for a softer texture.
• Scramble: Whisk the eggs in a bowl, pour them into the warmed chimichurri, and stir constantly until softly set.
• Serve on Toast: Spoon the finished fried chimichurri eggs over a thick slice of crusty bread or a toasted English muffin to soak up the sauce.
• Add Heat: While cooking, swirl a pinch of red pepper flakes or a dash of hot sauce into the chimichurri base before adding the eggs.

Tips for Success

• Use a good quality, homemade or store-bought chimichurri with a balanced oil-to-herb ratio for the best flavor and texture.
• Ensure your pan is properly heated before adding the chimichurri; it should sizzle immediately but not smoke violently.
• Don’t move the eggs once they hit the pan. Letting them sit is key to getting those beautifully crispy, lacy edges.
• If your chimichurri has separated, give it a good stir before measuring to incorporate the oil and solids.

Storage & Reheating

Leftovers are not recommended, as fried eggs are best eaten fresh. However, you can store any extra prepared chimichurri sauce separately in an airtight container in the refrigerator for up to a week.

FAQ

Can I use a different sauce?

The recipe is specifically designed for chimichurri. Using a different sauce (like pesto) would be a different recipe, though the technique may be similar.

My chimichurri splatters a lot. What can I do?

Gently warm the sauce over medium-low heat to start, and use a splatter screen if you have one. The moisture in the chimichurri will settle as it heats.

Can I make this for more than one person?

Absolutely. Simply double or triple the ingredients and use a larger skillet, cooking in batches if necessary to avoid overcrowding.

What do I serve with Fried Chimichurri Eggs?

It’s excellent with crusty bread, over roasted potatoes, on top of a grain bowl, or alongside a simple green salad.

Is the chimichurri still raw?

No, it cooks in the pan with the eggs. The herbs soften, the garlic mellows, and the flavors concentrate, creating a delicious cooked sauce.

My eggs stuck to the pan. What happened?

Your pan may not have been sufficiently non-stick, the heat might have been too high, or there may not have been enough oil in your chimichurri. Ensure you are using an appropriate pan and moderate heat.