Mouthwatering Argentinian Brunch: Chimichurri Shakshuka with Garlic Bread

Allergens

Dairy (Parmesan cheese), Gluten (Bread)

Ingredients

• 1 cup fresh parsley
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup diced onion
• 1 can (14.5 oz) diced tomatoes
• 6 large eggs
• 4 slices rustic bread
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine parsley, olive oil, red wine vinegar, 3 minced garlic cloves, oregano, cumin, smoked paprika, salt, and pepper. Blend until smooth, creating the chimichurri sauce. Set aside.
3. In a large skillet over medium heat, sauté onion until translucent, about 5 minutes. Add diced tomatoes, chimichurri sauce, oregano, cumin, smoked paprika, salt, and pepper. Stir to combine and let simmer for 10 minutes.
4. Crack eggs into the skillet, spacing them evenly. Cover and cook for 5 7 minutes or until egg whites are set but yolks remain runny.
5. While eggs are cooking, prepare garlic bread: mix minced garlic with softened butter, spread on bread slices, sprinkle with Parmesan cheese, and bake for 10 12 minutes or until golden brown.
6. Remove shakshuka from heat and serve immediately, garnishing with additional parsley if desired.

Chef’s Insight

The key to this recipe is balancing flavors - make sure to season each component separately to ensure a perfect blend of tangy chimichurri and aromatic spices.

Notes

This recipe is both standard diet and allergen-friendly when prepared with gluten-free bread and omitting or substituting the Parmesan cheese.