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