Saturday date breakfast at home is one of my favorite weekend things. Saturdays are even better when you can sleep in, snuggle in bed, have a late-morning cup of coffee, and eat a filling and flavorful breakfast (though this is rarely the case in our household). Lazy Saturday or not, I am in LOVE with this Whole30 breakfast of Roasted Potatoes with Fried Eggs and Chimichurri. I will probably eat this every weekend for the next month. It doesn’t help that I am obsessed with chimichurri sauce anyway. Throw in that runny yolk and golden potato, and I’m sold. Make this as a weekend breakfast for two, or Sunday brunch for ten. Either way, it’s delicious, gorgeous and healthy!
Chimichurri sauce is one of my all-time favorite sauces. It’s flavorful, bright, refreshing and tangy. The sauce is great on steak, eggs, chicken and pretty much everything in my book. Make it without cilantro if you think cilantro tastes like soap (my husband). The chimichurri in this recipe is a blend of flat-leaf parsley, cilantro, oregano, red wine vinegar, jalapeno, garlic and olive oil. It takes minutes to whip up, and will keep in the fridge for up to a week. Chimichurri is also Whole30, paleo and low carb! What more could you want from a sauce?
Fry Enough Eggs for a Brunch Party
To fry a big batch of eggs, use a sheet pan and the oven! Start off by preheating the oven to 425 degrees with a sheet pan inside. Once heated, coat the pan with a relatively thin layer of bacon grease or cooking spray. Be generous to keep the eggs from sticking. Leaving the heated pan on the pulled-out oven rack, quickly (but carefully to keep shell from falling), crack the eggs on the sheet pan. Try to keep enough space in between so the eggs don’t overlap. Season with a little salt and pepper and cook for five to six minutes. Remove the sheet pan from the oven and use a spatula to transfer the eggs on top of the bowls full of roasted potatoes.
Fried eggs and chimichurri is one of my favorite breakfasts! I hope you love it just as much as I do!
Roasted Potatoes with Fried Eggs and Chimichurri
Make the perfect healthy, Whole30 and paleo breakfast of Roasted Potatoes, Fried Eggs and Chimichurri sauce. It's great for any day of the week.
This recipe is for two servings.
- 1 1/2 cups flat leaf Italian parsley
- 1/2 cup cilantro
- 1/4 cup red wine vinegar
- 1 tbsp dried oregano
- 1/2 jalapeno pepper , seeds and ribs removed
- 4 whole garlic cloves
- 1 cup olive oil
- salt and pepper to taste
- 8 oz Yukon Gold baby potatoes
- 1 tbsp olive oil
- salt and pepper to taste
- 4 whole eggs
- oil/grease for frying
If you don't have any on hand, prepare fresh chimichurri sauce. Combine all ingredients for the chimichurri except olive oil in a food processor. Pulse until blended and chopped. Slowly drizzle in olive oil with food processor on high until all oil has been added. Pause to occasionally scrape down sides of food processor. Continue blending for 30 more seconds. Scrape contents of food processor in a bowl and cover. Place in refrigerator until ready to use.
Roasted Potatoes & Fried Eggs
Heat the oven to 375 degrees.
Halve the potatoes. Coat in 1 tbsp of olive oil and season with salt and pepper. Roast for 15 to 18 minutes, or until done.
While the potatoes are roasting, fry the eggs until whites are done, but the yolks are still runny. Drain the eggs on a paper towel.
To plate, divide the roasted potatoes between two plates. Top each stack of potatoes with two fried eggs. Spoon two tablespoons (or more if you want!) of chimichurri sauce over each dish. Top with fresh cilantro or parsley and a sprinkle of red pepper flakes. Serve immediately.
Store remaining chimichurri sauce in the fridge for up to one week.
Nutrition Facts (including 2 tbsp of chimichurri sauce):
Calories: 476; Total Fat: 37 g; Saturated Fat: 7 g; Cholesterol: 372 mg; Total Carbohydrates: 30 g; Fiber: 3 g; Protein: 15 g.
What’s your favorite chimichurri dish? Do you like yours with cilantro? Please share in the comments.