Chimichurri Scrambled Eggs Recipe

You know that feeling when you’re between wanting breakfast and brunch, but you just want something a little extra? That’s when I whip up these chimichurri scrambled eggs, turning an average morning into a culinary adventure right from my own kitchen.

Chimichurri Scrambled Eggs bring a vibrant twist to your breakfast lineup. The fresh combination of parsley and oregano with minced garlic is wonderful.

These three ingredients, combined with antioxidant-rich red wine vinegar and a hint of red pepper flakes, make for an egg dish that is not only delicious but also quite healthy. The eggs are fluffy and slightly creamy thanks to the addition of three extra yolks.

I love the taste of the garlic combination with the eggs.

Chimichurri Scrambled Eggs Recipe Ingredients

• Eggs: Packed with protein, essential amino acids, and healthy fats.
• Olive Oil: Heart-healthy fats and antioxidants, great for cooking.
• Parsley: Rich in vitamins A, C, and K; fresh and bright flavor.
• Oregano: Provides antioxidants and vitamins; adds earthy aroma.
• Garlic: Contains allicin, known for its health benefits and bold taste.
• Red Wine Vinegar: Adds tanginess; may aid digestion and flavor balance.

Chimichurri Scrambled Eggs Recipe Ingredient Quantities

• 4 large eggs
• 2 tablespoons olive oil, divided
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon finely chopped fresh oregano
• 1 garlic clove, minced
• 1 tablespoon red wine vinegar
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste

How to Make this Chimichurri Scrambled Eggs Recipe

1. In a small bowl, combine the finely chopped parsley, oregano, and minced garlic with red wine vinegar, 1 tablespoon of olive oil, red pepper flakes, and a pinch of salt and black pepper. Stir well to create the chimichurri sauce and set it aside.

2. Break the eggs into a medium bowl, add a dash of salt and black pepper, and beat them until they are fully mixed and a little frothy.

3. Warm the leftover 1 tablespoon of olive oil in a nonstick skillet over medium to low heat. Make certain the oil is evenly distributed over the bottom of the pan.

4. Pour the beaten eggs into the skillet and allow them to remain undisturbed for a few moments until the edges begin to firm up.

5. Using a spatula, gently push the eggs from the edges toward the center of the skillet. They should be cooked enough by now, but if not, let any uncooked eggs flow to the sides.

6. Maintain the folding and stirring process until the eggs have set almost completely and are just shy of fully cooked. Then, use a heatproof spatula to cut through the eggs, in a folding motion, while gently stirring and scraping the bottom of the pan. Continue this process, and the eggs will gradually continue to cook while taking on a creamy texture. Cook until the eggs are just shy of your desired doneness. They will carry over cook after you remove them from the heat.

7. Take the skillet off the heat; the residual heat will continue to cook the eggs, softening and creaming them to just the right texture.

8. Chimichurri sauce should be drizzled over the scrambled eggs in the skillet.

9. Carefully mix the sauce with the eggs to ensure even distribution and to keep the mixture from becoming too homogeneous.

10. Chimichurri scrambled eggs should be served right away, with toasted bread or any accompaniments you desire. They’re a delightful, flavorful dish that works for breakfast, brunch, or any meal. In media res, you could use the chimichurri eggs and toast as a vehicle to tell the story of your recent decision to make brunch an echelon above breakfast.

Chimichurri Scrambled Eggs Recipe Equipment Needed

1. Small bowl
2. Medium bowl
3. Nonstick skillet
4. Spatula
5. Heatproof spatula
6. Knife (for chopping)
7. Cutting board
8. Measuring spoons

FAQ

• Q: Can I use dried herbs instead of fresh?A. For a more vibrant flavor, fresh herbs are recommended, but dried herbs can be used. If using dried herbs, substitute 1 teaspoon each of dried parsley and oregano.
• Q: What can I use instead of red wine vinegar?A: You can swap red wine vinegar with apple cider vinegar or white wine vinegar without losing the necessary acidity.
• Q: Can this recipe be made dairy-free?A: Yes, this recipe contains no dairy, making it suitable for a diet that avoids dairy.
• Q: How do I prevent the eggs from overcooking?A: Heat to medium-low, then gently stir and remove the ingredient from the pan while it retains some softness. The heat remaining in the ingredient will carry it through to the desired level of doneness.
• Q: Is the red pepper flakes optional?A: Yes, you can leave out the red pepper flakes if you want a flavor that’s less spicy.
• Q: Can I use a different oil other than olive oil?A: You can use other oils, like avocado or sunflower, but olive oil gives a unique flavor that accentuates the herbs.
• Q: How can I make the dish more filling?A: The breakfast salad can accompany this dish, along with any of the common breakfast suspects: toast, avocado slices, or the like. Add them all together and really amp up the heartiness!

Chimichurri Scrambled Eggs Recipe Substitutions and Variations

For the parsley: Replace with a 1:1 substitution of finely chopped cilantro or basil.
To substitute for oregano, use dried oregano (about half the amount) or fresh thyme.
To replace the garlic: Use 1/4 teaspoon of garlic powder.
To make red wine vinegar, use apple cider vinegar or white wine vinegar as an alternative.
For the red pepper flakes: Substitute with a tiny amount of cayenne pepper or a few drops of hot sauce to achieve the same level of heat.

Pro Tips

1. Fresh Herb Enhancement: For a more intense flavor, add a pinch of lemon zest to the chimichurri sauce. The citrus zing pairs beautifully with the herbs and complements the eggs.