A few weeks ago, as part of my weekly meal prep routine, I made a few sauces and salsas to use throughout the week with my lunches and dinners. One of those sauces was a light and bright chimichurri sauce chock full of herbs, spices and olive oil. My initial intention was just to pair this simple sauce with a grilled grass-fed skirt steak from U.S. Wellness Meats but soon I found myself putting it over everything.
Most notably, however, was that I was using it almost every morning with my breakfast. Tucked under some sauteed greens and a fried egg, the sauce made my standard breakfast really stand out and I couldn't wait to enjoy it every morning. I began thinking of all the other ways I could use this sauce but finally realized I had already stumbled upon this great combination.
Now, let's talk about this chimichurri sauce a little more, shall we? For starters, it's addicting. It's bright, tangy and goes with almost anything. Traditionally, chimichurri is made only with the red wine vinegar but I prefer to add some lemon zest and lemon juice to brighten up the flavors a bit more. This lighter flavors makes the sauce a great companion to both heavier meats like grilled steak but also lighter proteins such as chicken or fish.
Knowing that Spring is here and the weather will be getting warmer, I wanted to turn my favorite daily breakfast into a special brunch dish - perfect for Mother's Day or Easter. What better way to do that then by using the sauce in a baked egg dish? Simple to put together and able to feed a crowd, baked eggs are my go-to for both brunch and quick dinners!
So, while this dish would be perfect on your Sunday brunch table, I encourage you to try it out whenever the mood strikes. And don't say I didn't warn you about that sauce.
KALE, MUSHROOM & CHIMICHURRI BAKED EGGS
Time: 35 minutes
- 1 large bunch kale, stems removed and sliced into thin ribbons (about 4 cups)
- 3 tablespoons ghee
- 1 shallot, thinly sliced
- 4 ounces shiitake mushrooms, stems removed
- 1/3 cup bone broth or stock
- 5 eggs
- 1/4 teaspoon salt
- 1 teaspoon black pepper, cracked
- 1/2 avocado (optional)
- 2 cups cilantro leaves
- 2 cups parsley leaves
- 1 tablespoon lemon zest
- 2 garlic cloves, peeled
- 1/4 cup red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon red chili flakes
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/3 cup olive oil (more may be needed)
Preheat oven to 350F.
Make the chimmichurri sauce by combining the cilantro, parsley, lemon zest, garlic, vinegar, lemon juice, chili flakes, salt and oregano in a food processor. Pulse a few times until everything is roughly chopped and combined. Slowly drizzle in the olive oil while the food processor is on, scraping down the sides if necessary. Keep adding olive oil until a thick sauce forms.
In a large, oven-safe skillet heat the ghee over medium-high heat. Add the shallot and mushrooms and cook for 3 minutes until softened. Add in the kale and continue to cook for another 5 minutes.
Pour in the bone broth or stock and then reduce the heat to medium-low heat. Allow to simmer and cook for another 8 minutes or until kale is softened before adding in the chimichurri sauce. Stir well and let simmer for another 5 minutes. Season to taste with salt and pepper.
Create 5 small wells in the kale and mushrooms mixture and fill each well with an egg (see note below). Place the skillet in the oven and let cook for 8-10 minutes or until the whites are set.
Serve with avocado and enjoy!
- It is best to crack each egg individually into a bowl and then pour the egg into the well - much easier than cracking directly into the pan!
- This dish can also be cooked on the stovetop. After adding the eggs, just place a cover over the eggs and cook until whites are set.