Introduction
Imagine your favorite rich, herby chimichurri sauce transformed into a sizzling, aromatic base for fried eggs. This dish captures all the vibrant flavor of chimichurri in a single, decadent skillet, making it a uniquely satisfying breakfast or quick meal. You get perfectly set whites, runny yolks, and sauce-infused edges in every bite.
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
- Heat a small non-stick skillet over medium heat. Add the chimichurri sauce and warm it until it begins to sizzle gently and becomes fragrant.
- Crack the eggs directly into the skillet, nestling them into the chimichurri. Be careful to avoid breaking the yolks.
- Cook the eggs undisturbed until the whites are completely set and the edges are slightly crispy. The yolks should remain runny. For more cooked yolks, cover the skillet for the last 1-2 minutes of cooking.
- Use a spatula to carefully lift the eggs from the skillet, allowing excess sauce to drain slightly, and transfer them immediately to a plate. Spoon any remaining chimichurri from the pan over the top.
Variations
- Swirl the Yolks: Once the whites start to set, gently swirl the skillet to bathe the top of the eggs in the hot chimichurri oil, lightly cooking the yolk surface.
- Basted Eggs: Instead of covering the skillet, spoon the hot chimichurri sauce repeatedly over the tops of the eggs to cook the surface of the yolks.
- Open-Face Sandwich: Serve the fried chimichurri eggs on top of a thick slice of toasted crusty bread to soak up all the delicious sauce.
- “In a Well”: Create two small wells in the chimichurri sauce before cracking the eggs into them for a neater presentation.
Tips for Success
- Use a chilled chimichurri sauce straight from the fridge; the cold sauce hitting the hot pan helps control splatter.
- Ensure your skillet is fully heated before adding the chimichurri to prevent the eggs from sticking and to get a nice sizzle.
- For the cleanest egg presentation, crack each egg into a small ramekin first, then slide it into the skillet.
- Adjust the heat as needed. Too high, and the herbs in the chimichurri may burn; too low, and the eggs will steam rather than fry.
Storage & Reheating
This dish is best enjoyed immediately. If you must store it, place cooled eggs and sauce 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.
FAQ
Can I use store-bought chimichurri?
Yes, a good-quality store-bought chimichurri works perfectly fine. Just ensure it’s a sauce-style chimichurri, not a dry rub.
My chimichurri is spattering a lot. What should I do?
A little spatter is normal. Use a splatter screen if you have one, or slightly lower the heat and ensure your eggs are as dry as possible before cracking (no shell or water drips).
How can I make this for more than one person?
Simply multiply the ingredients by the number of servings and use a larger skillet. You may need to cook in batches to avoid overcrowding.
What if I don’t like runny yolks?
After the whites are set, cover the skillet and cook for an additional 2-3 minutes, or until the yolks are cooked to your desired firmness.
What should I serve with this?
It’s fantastic on its own, with crusty bread for dipping, over simple roasted potatoes, or alongside a hearty breakfast sausage.
Why is there a star (*) next to chimichurri in the ingredients?
This is a common notation to indicate that chimichurri is a prepared ingredient with its own recipe. For this recipe, you need 1/4 cup of prepared chimichurri sauce.
