Baked Eggs with Chimichurri

While I much prefer cooler days to the hot ones that we’ve got coming up, there are a few things I do love about summer:  the longer days, that up here in Michigan extend until almost 10 pm and bright mornings that make 7 am on a Saturday not seem so early, and the willingness of friends to get out and go and do, things that are too easy to ignore when you’re looking outside at snowy weather and below freezing air.  One of my favorite things that I do with my friends is brunch, either out or at someone’s house, and since I’m always too ready and willing to play hostess, I had to come up with a new, delicious brunch entrée, and this one is easy and effortless, much in the way that summer itself should be.  So get ready to feed your friends with these baked eggs with chimichurri.

It’s been more than a hot second since I made chimichurri anything, which is dumb because it takes like, 1 minute to whiz it all together in the food processor and adds such much punch and pizzaz and wahoo to any ordinary dish, and here, the bright flavors pair so well with just set eggs.

The idea from this was slightly influenced by shakshuka, a crowd favorite and my usual go-to when it comes to brunch gatherings. This one is just a different vibe for a different season.

You could really bake these any which way, but I opted to do so by putting the eggs and sauce on a bed of crispy, pan-crisped potatoes.

While this entree as itself stands alone, you could serve with crunchy plantain chips or warm, slightly charred tortillas.  And a simple but lovely cocktail to pair it with and tie the whole meal together.

Baked Eggs with Chimichurri

June 7, 2019

Servings: 4

Total: 1 hr

Difficulty: Easy

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Just set eggs and fresh homemade chimichurri sauce sit on a bed of pan-crisped potatoes, crunchy potatoes in these baked eggs with chimichurri.

By: Chrissy

Ingredients

• For the chimichurri sauce:
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 4 cloves garlic
• 1/4 cup fresh oregano
• 2 TB red wine vinegar
• 1 lime, juiced
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 4 TB olive oil
• For the rest:
• 1 pound small, redskin potatoes, diced
• 1 TB olive oil
• 4 eggs
• 1/4 cup shredded parmesan cheese (optional)
• 1/2 tsp crushed red pepper flakes

Directions

• Step 1 Preheat the oven to 400F.
• Step 2 In an oven-safe skillet (cast iron works well), add the oil and potatoes over medium high heat. Cook, stirring occasionally, until the potatoes are cooked through and crispy on the outside.
• Step 3 While the potatoes are cooking, make the chimichurri. Place all the ingredients in a blender or food processor and process until smooth, or desired consistency is achieved. Set aside.
• Step 4 Once the potatoes are finished cooking, pour the chimichurri sauce over the whole thing. Make four wells into the potato layer and crack one egg into each well. Sprinkle with the cheese.
• Step 5 Place the whole pan into the oven and bake 15-18 minutes until the eggs are set as you like. Sprinkle with the crushed red pepper flakes and serve hot.