Chimichurri Scrambled Eggs

Give ho-hum scrambled eggs an instant flavor (and color!) boost with a spoonful of bright, herbaceous Roasted Garlic Chimichurri. Pair it with spam (or ham) for Green Eggs and Spam (Ham) for a super fun breakfast Dr. Seuss would approve of. 

Chee-mee-CHOO-ree! It’s as fun to say as it is delicious to eat. And chimichurri is super delicious with scrambled eggs. It’s a simple way to give what might otherwise be a lackluster breakfast an instant kick of flavor. All you have to do is stir a spoonful of chimichurri into your eggs before cooking. 

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. 

How do you make Chimichurri?

A food processor or blender makes making homemade chimichurri a breeze! Chimichurri Scrambled Eggs uses my recipe for Roasted Garlic Chimichurri which is a variation of more traditional ones. To make Roasted Garlic Chimichurri you’ll need:

• 1 head roasted garlic
• 1 bunch fresh Italian parsley (around 1 to 1 1/2 cups, packed)
• 1/4 cup fresh cilantro, packed (optional)
• 1/2 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 3/4 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt

1. Add all ingredients to a food processor, and puree until smooth.
2. For best results, wait at least 2 hours (at room temperature) before use to let the flavors develop.

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.

How do you make Chimichurri Scrambled Eggs?

Once you have your homemade chimichurri, you’re ready to go! All you have to do is whisk your eggs and some chimichurri sauce together before scrambling. 

I recommend adding a 1/2 tablespoon of chimichurri sauce for every 2 large eggs. 

1. Crack two large eggs into a bowl. 
2. Add 1/2 tablespoon of chimichurri. 
3. Whisk vigorously for a few seconds, until well combined.
4. Melt a pat of butter in a pan over medium heat. Add chimichurri eggs and scramble until your preferred cook is achieved. 

What are Chimichurri Scrambled Eggs good with?

Green eggs and spam anyone? Heck yes! Tap into your Dr. Suess rhyming-self and make yourself some Green Eggs and Spam. Or if you prefer, Green Eggs and Ham. It’s a lovely way to enjoy green eggs without the off-putting results of green food coloring. 

How long does Chimichurri last?

Roasted Garlic Chimichurri lasts about a week in the refrigerator; store in a covered container like a Mason jar. Bring to room temperature before use.

If you like this, you should check out:

Citrus Jalapeno Salsa

Jalapeno Pickle Roll-Ups

Spicy Pico de Gallo

Salsa Ranch Pinwheels

Roasted Garlic Guacamole