Spicy Argentinian Brunch: Baked Eggs & Chimichurri Toast

Allergens

Eggs, gluten (if using wheat-based bread)

Ingredients

• 8 large eggs
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 4 thick slices of crusty bread
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon red wine vinegar
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together parsley, cilantro, red wine vinegar, garlic, and red pepper flakes to create your Chimichurri sauce. Set aside. Brush both sides of each bread slice with olive oil and place them on a baking sheet. Sprinkle salt, pepper, smoked paprika, ground cumin, and garlic powder evenly over the slices. Bake for 10 minutes or until golden brown. Remove from oven and let cool. In an oven safe skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Stir in cherry tomatoes and season with salt and pepper to taste. Cook for another minute. Remove from heat. Crack eggs into individual cups and gently place them on top of the spinach tomato mixture in the skillet. Season each egg with salt, pepper, and a pinch of smoked paprika. Transfer the skillet to the oven and bake for 10 12 minutes or until the whites are set and yolks are cooked to your liking. To assemble, place a slice of Chimichurri toast on each plate, followed by a portion of the spinach tomato mixture. Top with a baked egg and garnish with avocado slices. Drizzle Chimichurri sauce generously over the dish.

Chef’s Insight

Using fresh ingredients and combining different textures creates a more enjoyable dining experience, making this dish perfect for brunch or a light lunch.

Notes

Feel free to adjust the spice levels to your preference by adding more or less red pepper flakes.