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A visually stunning, hearty dish with eggs & the brightness of spicy chimichurri

Serves 2

1 medium purple potato, small diced

1 yellow onion, small diced

4 eggs

Canola oil

For the Chimichurri:

1/2c cilantro, minced

1tbsp parsley, minced

2 clove garlic, minced

1tbsp red onion, minced

1 serrano chile, de-seeded & minced

6tbsp olive oil

2tbsp apple cider vinegar

Start by combing the chimichurri ingredients in a small bowl and setting aside to allow the flavors to develop.

Drizzle a 10" cast iron skillet with canola oil and heat over medium. Add in the onion and potato and season with salt n pep. Cook without disturbing for 5min, then flip the veggies and cover with a lid. Cook another 10min and uncover. Give it a stir and move around the potatoes to make 4 holes for the eggs. Drizzle the holes with a bit more oil to keep the eggs from sticking. Crack in the eggs and season with salt n pep. Cover and cover 6min, until the whites are set. Drizzle with chimichurri and serve. 


Don't do it.