Date posted: 26/02/2020

Greek skillet eggs

  • Serves 10
Votes: 1 Average: 5


Streetfood cuban chimichurri Paste 300g
Kale - blanched 400g
Tenderstem broccoli - chargrilled 380g
Green beans 200g
Everyday Favourites edamame soya beans 400g
Spring onions - chargrilled 10
Everyday Favourites cracked black peppercorn 0.5g
Casa De Mare lemon juice squeezy 8ml
Everyday Favourites free range medium eggs 20
Bunch flat leaf parsley 1
Bunch coriander - chopped 1


  1. Heat the skillet over a medium heat and add 20g of the chimichurri paste per portion then tumble the green vegetables through to warm. Add the black pepper and lemon juice to season.
  2. Top with two fried eggs and 10g of reserved chimichurri paste per serving.
  3. Finish with picked parsley and chopped coriander.
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