Creamy Chimichurri Scrambled Eggs – Recipe!

Brunch can be as easy as these Creamy Chimichurri Scrambled Eggs that are delicious to enjoy straight from the skillet on a cozy weekend.

Chimichurri is a uncooked South American sauce that usually consists of a mixture cilantro and parsley or other soft herbs.  You can vary the ingredients and add a piece of an onion and some lime juice or vinegar for a slight citrus kick.  I made this condiment non-traditional by adding whole milk yogurt to the mix to give it a luxurious mouthfeel and creamier consistency.  The yogurt also boosted protein in this dish, something I’m trying to do more of these days.

The combination of the soft curd eggs with an herbaceous sauce is really quite divine, yet so simple.  I served the skillet with a whole-grain tortilla to scoop up all the extra sauce that fell to the bottom of the pan.  I didn’t want to miss any of it.

Ingredients

2 cups fresh cilantro

1 cup fresh parsley

1/2 of small white onion or 1 shallot

juice of 1 lime

1 teaspoon salt, divided

1/8 teaspoon black pepper + more for eggs

1/2 cup olive oil

1/3 cup whole milk yogurt

1/2 tablespoon butter

6 eggs

tortillas for serving, optional

(Serves 2-4)

To Prepare:

1. In a food processor or blender, add cilantro, parsley, onion, lime juice, salt and pepper.  Puree until coarsely chopped, about 1 minute.
2. Add olive oil and puree until almost smooth — you want to leave some texture.  Add yogurt and puree for 30 seconds, set aside.
3. In a non-stick skillet over medium heat, add butter.  Whisk eggs in a bowl and add to skillet.  Let cook 20 seconds, then swirl around pan with rubber spatula for 1 minute.
4. Remove from heat.  Dollop with chimichurri and serve with toasted tortillas.  Enjoy!