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Baked Eggs with Chimichurri and Prosciutto

Williams Sonoma
  • 60 minutes
  • Serves 2

INGREDIENTS

4

thin slices Prosciutto

1 cup

Cilantro, fresh leaves

1 cup

Flat-leaf parsley, fresh leaves

3

Garlic cloves

2

Limes, Juice of

1/4 cup

Oregano, fresh leaves

1/2 tsp

Oregano, dried

1

Oregano, Fresh

1

Portobello mushroom, large

1

Shallot

1 handful

Spinach

4

Eggs

1

Black pepper, Freshly ground

1/4 tsp

Red pepper flakes

1/4 tsp

Salt

1

Salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

1

Olive oil, Extra-virgin

2 tbsp

Red wine vinegar

1

Toast

1 tbsp

Butter, unsalted

1/4 cup

Feta cheese

1/2 pint (6 oz./185 g) cherry tomatoes, halved