All intellectual credit goes to my sister. I made Grilled Steak with Black Beans and Chimichurri Sauce while we were visiting her a few weeks ago, and she suggested doing steak and eggs for brunch later in the weekend. You know how much I love using leftovers to make a whole new meal, so I was on board with this plan. This was so delicious that I have been making extra chimichurri sauce without bothering with the steak and black beans, just so I can make chimichurri eggs. Cooking the sauce brings out subtle differences in the flavors, and the rich green color adds a lot of visual interest to a simple egg dish.
It’s pretty easy: Heat chimichurri in a pan over medium-low heat until it starts to sizzle and reduces a bit. Crack a couple of eggs into it, cover and cook until the whites are completely set (about 5 minutes). Gently flip the eggs and cook an additional 30 seconds for over easy eggs, 45 seconds for over medium eggs. Slide the eggs onto a piece of toast, slicing into the yolks just before serving.
- Chimichurri sauce
- 2 eggs per person