Give ho-hum scrambled eggs an instant flavor (and color!) boost with a spoonful of bright, herbaceous, and homemade Roasted Garlic Chimichurri in these Chimichurri Scrambled Eggs.
Pair it with spam (or ham) to make Green Eggs and Spam (Ham) for a super fun breakfast Dr. Seuss would approve of.
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Chee-mee-CHOO-ree! It’s as fun to say as it is delicious to eat. And chimichurri is super delicious with scrambled eggs; like who knew that chimichurri is a totally legitimate breakfast condiment?
Chimichurri offers a simple way to give what might otherwise be a lackluster breakfast an instant kick of flavor. Plus, this is an easy way to get green scrambled eggs without relying on food coloring. All you have to do is stir a spoonful of chimichurri into your eggs before cooking.
If you love eggs for breakfast, you must try Air Fryer Egg Cups next! Or these amazing Ham, Egg, and Cheese Breakfast Roll-Ups.
Why You Will Love This Chimichurri Eggs Recipe
- Unique and Big Flavors. A simple way to add big flavor and a unique spin to scrambled eggs in the form of a bright and acidic herb sauce.
- The Next Pesto Eggs. Pesto eggs are great and all, but give chimichurri a try for a real treat! Side tangent, but Chimichurri Eggs are so, so great with tortilla chips, mmmm.
What is Chimichurri?
When people ask me what the heck chimichurri is, I describe it as an Argentinean pesto (sans nuts). Because, like pesto, chimichurri is fresh and herbaceous. But unlike pesto, it has a vinegar zing.
Chimichurri is a condiment with Argentinean origins that typically contains parsley, garlic, vinegar, olive oil, and flakes of chili pepper. It usually accompanies grilled meats, like steak.
Ingredients
A food processor or blender makes making homemade chimichurri a breeze! We will be using my recipe for Roasted Garlic Chimichurri which is a variation of more traditional ones. Here's what you will need to make the chimichurri and then to make the scrambled eggs.
- Roasted garlic - Hit the link for the recipe I follow every time to achieve perfectly roasted garlic. In a pinch, use one small garlic clove, sans roasting. Or add ¼ - ½ teaspoon garlic powder.
- Italian parsely - I typically grab flat, but curly works well too.
- Cilantro - I dislike cilantro, so I typically leave it out. But if it's your thing, feel free to add it in alongside the parsley.
- Apple cider vinegar - I like the mild and slightly sweet hit of acidity here. Substitute other kinds of vinegar with caution as you likely can't do a 1:1 ratio swap with say white vinegar (because you would have to use less as it's more aggressive in acidity than apple cider vinegar).
- Seasonings - Red pepper flakes and ground cumin help bring heat and earthiness.
- Eggs - Large chicken eggs.
For best results, wait at least 2 hours (at room temperature) before use to let the flavors develop.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
How to Make Chimichurri Scrambled Eggs
Make your chimichurri ahead of time so it has time to sit. All you need to do is add all ingredients to a food processor, and puree until smooth. See instructions below.
- Step 1: Scramble your eggs. Crack two large eggs into a bowl. Add ½ tablespoon of chimichurri for every two eggs. Whisk the eggs and chimichurri together, until well combined.
- Step 2: Cook. Melt a pat of butter in a pan over medium heat. Add the chimichurri eggs and scramble until your preferred cook is achieved.
Serving Suggestions
Green eggs and spam anyone? Heck yes! Tap into your Dr. Suess rhyming-self and make yourself some Green Eggs and Spam (or these Green Eggs and Spam tacos!). Or if you prefer, Green Eggs and Ham. It’s a lovely way to enjoy green scrambled eggs without the off-putting results of green food coloring.
Add a side dish like this spicy Mexican Fruit Salad or Cheesy Potatoes to complete your meal.
For more flavor serve this Spicy Pico de Gallo or this Roasted Garlic Guacamole on top of your scrambled chimichurri eggs.
Expert Tips
- Make Them Spicy: Add some heat kick those Chimichurri Eggs up a notch! Try adding a pinch/dash of cayenne pepper, red pepper flakes, hot Hungarian paprika, or hot sauce. Keep adding in small increments until it reaches your desired level of spiciness.
- Using Your Leftover Chimichurri: You will have extras! Use it to make these chimichurri chicken tacos or drizzle it over these grilled chicken thighs or grilled chicken breasts.
- Store: Place it in a covered container and store for up to a week. Bring it to room temperature before using it.
Recipe FAQs
Stirring chimichurri into scrambled eggs is an easy and delicious way to enjoy the herbaceous condiment for breakfast with eggs. But you could also drizzle chimichurri atop poached eggs - maybe make like an eggs benedict situation. Or blend some chimichurri into that hollandaise sauce.
You could also fry eggs in a little bit of chimichurri and butter to get perfectly over easy eggs with a lovely halo of chimichurri fried right in.
I STRONGLY DISLIKE cilantro. It smells and tastes like soap. This recipe turns out just fine without it, but I add it sometimes because my husband likes it and I guess I’ve grown fond of him. When I add a smallish amount, I can’t really taste the cilantro. I think the vinegar battles the soapiness. But if you hate cilantro so much you can’t fathom spending a dime on the vile herb, omit it. I understand.
More Easy Egg Breakfast Recipes
If you tried this Scrambled Chimichurri Eggs recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Chimichurri Scrambled Eggs
Equipment
Ingredients
Roasted Garlic Chimichurri
- 1 head roasted garlic (or 1 small garlic clove or ¼ to ½ teaspoon garlic powder)
- 1 bunch fresh Italian parsley (around 1 to 1 ½ cups, packed)
- ¼ cup fresh cilantro, packed (optional)
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- ¾ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
Chimichurri Scrambled Eggs (and Spam!)
- 4 large eggs
- 1 tablespoon Roasted Garlic Chimichurri
- 2 teaspoons butter
Instructions
Roasted Garlic Chimichurri
- Add all ingredients to a food processor, and puree until smooth.1 head roasted garlic, 1 bunch fresh Italian parsley, ¼ cup fresh cilantro, packed, ½ cup extra virgin olive oil, ¼ cup apple cider vinegar, ¾ teaspoon red pepper flakes, ½ teaspoon ground cumin, ½ teaspoon fine sea salt
- For best results, wait at least 2 hours (at room temperature) before use to let the flavors develop.
Chimichurri Scrambled Eggs (and Spam!)
- Crack 4 large eggs into a bowl. Add 1 tablespoon Roasted Garlic Chimichurri. Whisk vigorously until well combined.4 large eggs, 1 tablespoon Roasted Garlic Chimichurri
- Melt a pat of butter in a pan over medium heat. When the butter has melted, add the egg and chimichurri mixture.2 teaspoons butter
- Cook, moving the eggs across the pan frequently, until desired cook is achieved.
- Remove from heat and divide among two plates. Serve with a protein like Spam or bacon.
Notes
- Add some heat with a pinch/dash of cayenne pepper, red pepper flakes, hot Hungarian paprika, or hot sauce.
- Use leftover chimichurri to make these chimichurri chicken tacos or drizzle it over these grilled chicken thighs or grilled chicken breasts.
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