Parmesan Fried Eggs with Chimichurri

I recently got back from a trip to Austin, where my group ate so many good dishes – one of which were parmesan fried eggs. The layers of flavor, texture and color on the plate were so memorable, I had to try recreating it myself. The result: so good! This is a fun spin on your typical fried egg, and the fresh chimichurri takes it over the top. This dish would also be delicious garnished with chili crisp oil.

1. Make chimichurri sauce: In a small bowl, whisk olive oil, vinegar, garlic and spices until combined. Stir in chopped parsley and set aside. 

2. Heat a nonstick skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat the pan. Sprinkle 2 tablespoons grated Parmesan directly in the pan (in a thin circle) and let cook until it starts to melt and lightly bubble. Gently crack egg onto the melting cheese and season with black pepper.

3. Turn heat to medium-low and continue cooking undisturbed until the whites are set, edges of the cheese are deep golden brown and the yolk is still runny, about 3-4 minutes. If whites need more cooking, cover pan for 30 seconds (this steams the top without overcooking the yolk). 

4. Use a thin spatula to lift the crispy parmesan egg out of the pan onto a serving plate. Repeat the process 3 more times (or until you’ve reached desired amount of servings). Once plated, garnish each egg with chimichurri. Enjoy with crispy potatoes or a simple green salad. 

Parmesan Fried Eggs with Chimichurri

Serves 4 

All you need: 

Chimichurri Sauce – 

1/3 cup olive oil 

2 tablespoons white wine vinegar 

1 peeled garlic clove, minced 

1/2 teaspoon salt 

1/2 teaspoon Italian seasoning 

1/4 teaspoon crushed red pepper flakes 

1/4 teaspoon smoked paprika 

1/2 cup chopped flat-leaf parsley 

4 teaspoons olive oil, divided 

4 eggs 

8 tablespoons grated Parmesan cheese, divided 

Freshly cracked black pepper 

All you do: 

1. Make chimichurri sauce: In a small bowl, whisk olive oil, vinegar, garlic and spices until combined. Stir in chopped parsley and set aside. 
2. Heat a nonstick skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat the pan. Sprinkle 2 tablespoons grated Parmesan directly in the pan (in a thin circle) and let cook until it starts to melt and lightly bubble. Gently crack egg onto the melting cheese and season with black pepper.
3. Turn heat to medium-low and continue cooking undisturbed until the whites are set, edges of the cheese are deep golden brown and the yolk is still runny, about 3-4 minutes. If whites need more cooking, cover pan for 30 seconds (this steams the top without overcooking the yolk). 
4. Use a thin spatula to lift the crispy parmesan egg out of the pan onto a serving plate. Repeat the process 3 more times (or until you’ve reached desired amount of servings). Once plated, garnish each egg with chimichurri. Enjoy with crispy potatoes or a simple green salad.