Fried eggs with chimichurri sauce are a delicious appetizer, they are so good that it will be difficult to stop at one or two. Cooked together with the aromatic green sauce, the eggs become a delicious and out-of-the-ordinary breakfast. With this recipe, the yolk remains nice and creamy inside, coated in fresh flavors of the herbs – a real pleasure.
How to fry eggs? It is probably the easiest thing one can do in the kitchen, the most basic recipe there is. Or at least, so they say. Indeed it is very easy to fry eggs, the cooking time is somewhere under 5 minutes and the result is always hearty and yummy. To upgrade the recipe to the level of a restaurant-like dish, prepare a refreshing and delicious herb dressing to accompany the eggs. The chimichurri sauce, or fragrant herb dressing, is something beyond explicable. The first time I tried the green sauce I became a fan, instantly. Chimichurri is about fresh parsley, cilantro, garlic, olive oil, lemon juice, and red pepper flakes. It is a bomb of flavors!
What is chimichurri sauce?
If you are looking for a sauce that can give a meal a boost of flavor, then chimichurri is your final stop. Chimichurri is an Argentinian sauce made with parsley, cilantro, garlic, and chili. Much appreciated in all Latin American countries, it is used to flavor not only meat but also fish, eggs, salads, and sandwiches. In short, the chimichurri is a sauce with a legendary flavor, perfect for those who love strong tastes.
Ingredients for chimichurri sauce
- Parsley 1 handful
- Cilantro – 1 handful
- Garlic 3-4 cloves
- Lemon juice 1 tbsp
- Olive oil 3-4 tbsp
- Parmesan 4 oz
- Salt and pepper
- 1 small chili pepper, seeded and chopped (optional)
The variables to experiment with and which can be adjusted are garlic and chili. It is up to you to decide the degree of spiciness of the sauce. The doses indicated are for a rich sauce, with a strong taste. However, do not let anything stop you from finding your own balance. This is my version of chimichurri sauce, it is not the original. It is adapted to my preferences. I hope you’ll find it likable:)
How to make the chimichurri sauce?
Wash the herbs and peel the garlic cloves. To speed up the preparation, use a blender to finely mince all the ingredients. Put all the dry ingredients at once, then pour in the olive oil and sweese the lemon juice, and pulse. In a matter of a few seconds, the fragrant sauce is ready. You can eat it on a loaf of bread, it is that delicious.
If you don’t have a blender for your assistance, don’t despair, here is how to do it manually.
Peel the garlic and chop it finely, put it in a bowl. Clean the parsley and the cilantro. Finely chop it. Add it to the bowl. Seasoning everything with salt and pepper. Finally, pour in the olive oil and lemon juice. Mix well to coat the herbs with spices and oil. Leave the chimichurri aside to flavor while you’re preparing to fry the eggs.
What does chimichurri go well with?
Chimichurri sauce is excellent not only with eggs but also for dressing tomato and fresh vegetable salads such as Spinach Avocado Salad, Pulled Pork, Herring Sandwich, Baked Sea Bream or Salad Bowl.
How to fry eggs with chimichurri sauce?
To get those perfect eggs, soft on the inside but cooked well enough, it is important to follow some rules and tricks. If you want to know how to fry eggs in a workmanlike manner, you are in the right place.
The first rule is to always choose fresh eggs. Heat the oil on medium heat and keep the flame low so as not to burn the egg white. If you wish to skip the fat, you can cook eggs without oil, as long as you use a non-stick pan.
As soon as the oil starts to sizzle, break one egg at a time into the hot skillet. Make sure to release the egg gently from its shell into the pan. Be careful not to let the yolk come out. My advice is to crack the eggs and bring your hands close to the skillet, so when it comes off the shell, you can control its fall. Or, if you are afraid of a hot skillet being close to your skin, you can first crack the eggs onto a bowl, then slice them gently into the pan.
Cook the eggs over medium heat for about a minute, until the egg white becomes opaque. Add a few tablespoons of chimichurri sauce to the pan. Lower the heat, cover with a lid and continue cooking for 3 or 4 minutes if you want to keep the yolks fairly liquid. In my opinion, these are THE perfect fried eggs. Wait a couple of minutes more if you want a firmer consistency.
Season with salt and pepper to taste. Add in a few leaves of basil for an extra touch of freshness and color. Finally, lift the eggs one by one with a spatula to avoid breaking them.
How to store fried eggs?
It is best to consume freshly made fried eggs. Keep them until the next day at the latest. Closed in an airtight container and store in the refrigerator.
- If you like cheese, try spreading some grated parmesan on top or some crumbs of goat cheese
- If you like bacon, chop and fry some bacon in the skillet, then add in the eggs and the chimichurri sauce
- Prepare the sauce ahead of time in large quantity and store in the fridge for up to one week
Fried eggs with chimichurri sauce
- 4-5 medium eggs
- 1 handful parsley
- 1 handful cilantro
- 3-4 cloves garlic
- 4 oz parmesan
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 chili pepper optional / or chili flakes
- Peel the garlic cloves
- Wash the fresh herbs
- Put garlic, herbs, parmesan, olive oil, lemon juice, and seasoning in a blender
- Pulse till well minced
How to fry eggs with chimichurri sauce
- Heat a skillet on medium-low flame
- Crack in the eggs, gently
- Add the chimichurri sauce
- Cover with a lid
- Cook for 3-4 minutes on low heat
- Use a spatula to transfer to a plate
- Serve with pleasure
Looks yummy!! But Can I skip cilantro?
Cilantro is an option as you can skip it or replace it with parsley.