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Hard-Boiled Egg Toast with Chermoula

Chermoula.  Sounds crazy, but it’s super tasty.  Let me explain.

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Hard-Boiled Egg Toast with Chermoula

Chermoula is a North African sauce made with herbs, spices, lemon, garlic and olive oil, similar to a chimichurri or an Italian salsa verde.  It’s bright.  It’s fresh.  And it’s just packed with flavor.  For the past few years, North African condiments and spice blends have really been coming to the forefront in home kitchens (harissa, za’atar, preserved lemon), providing big hits of flavor with minimal effort.  I think Chermoula might take the spotlight next.

Here, I’ve paired this bold North African sauce with hard-boiled eggs and toast as a satisfying lunch or snack.  But that’s not the only thing you can do with Chermoula.  Far from it actually!  Dress up some broiled white fish with several spoonfuls of Chermoula to take a weeknight fish dinner to the next level.  Rub chicken thighs with this sauce then roast until tender and golden.  Serve extra Chermoula on the side!  Drizzle over charred slices of rare flank steak.  Mix with mayo for a vibrant burger topping.  So many tasty options!  Continue reading for the recipe.

Parsley

Cilantro

This recipe for Chermoula calls for fresh cilantro and Italian parsley.  I’ve always got bunches of parsley and cilantro sitting in my fridge from making homemade tomato sauce or carne asada tacos, and this is the perfect use up for the leftover leaves.  With summer right around the corner, you may find yourself with an abundance of backyard herbs.  Put them to good use with this recipe :)!

Making Chermoula

Making Chermoula

Making Chermoula

Making Chermoula

Hard-Boiled Egg Toast with Chermoula

Hard-Boiled Egg Toast with Chermoula

by Brandon Matzek
5 from 1 vote
Print Recipe Pin Recipe
Servings 1 slice of toast

Ingredients
  

  • 1 cup packed cilantro
  • 1/2 cup packed Italian parsley
  • 2 cloves garlic, roughly chopped
  • 1/2 cup olive oil
  • Zest and juice of 1 lemon
  • 2 teaspoons ground cumin
  • 2 teaspoons group coriander
  • 1 teaspoon paprika
  • 1 teaspoon red chile flakes
  • Kosher salt
  • 1 3/4- inch thick slice of bread (multigrain used here)
  • 1 hard-boiled egg, sliced (check out my Foolproof Hard-Boiled Eggs)
  • Parsley leaves
  • Freshly ground black pepper

Instructions
 

  • Place cilantro, parsley and garlic in a food processor, and pulse until chopped. Add olive oil, lemon zest, lemon juice, cumin, coriander, paprika, red chile and a pinch of salt, pulsing to combine. Season to taste with additional kosher salt. The Chermoula should be somewhat thin and not completely smooth. You'll see bits of herb and spice in the sauce.
  • Preheat an oven to 450°F. Toast bread in the oven until lightly golden (about 5 minutes). Spread a spoonful of Chermoula over the toasted bread, then top with sliced hard-boiled egg, another drizzle of Chermoula, and several small parsley leaves. Season to taste with kosher salt, and freshly ground black pepper. Store any unused Chermoula in the refrigerator for up to 2 weeks.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!

Chermoula is just one of the exotic flavor bombs available in my culinary arsenal.  Here are some others I like to keep around whenever I need to punch up flavors.  These recipes come in handy during the week when my time and energy are short!

Harissa Butter

Hard Boiled Egg Toast Harissa Butter

Miso Mustard

Miso-Mustard

Quick Preserved Lemons

Quick Preserved Lemons

Quick Kimchi

Quick Fennel and Cabbage Kimchi

Roasted Garlic Oil

Roasted Garlic Oil

Sun-Dried Tomato Vinaigrette

Tomato Salad with Sun-Dried Tomato Vinaigrette

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Comments

  2. Brian @ A Thought For Food says

    Chermoula is one of my favorite things to whip together in the summer. Some chermoula marinated fish tacos and a pitcher of margaritas always hits the spot. But I love that I now have a breakfast that I can prepare using one of my favorite condiment!

    Reply

  3. Sippitysup says

    This is just the way I like to start the day. In fact I have hard-boiled eggs in the fridge most everyday. I’ll give the chermoula a try too. GREG

    Reply

  7. Devon says

    I first learned about chermoula at a Suzie’s Farm event a year or so ago and quickly became obsessed. I put it on pretty much everything, although I think my favorite is either in a homemade breakfast burrito or tossed with roasted fennel, carrots, and other veggies. But really, it only comes in second to truffle flavoring in my book! YUM

    Reply

  9. Kimberly says

    Oh my goodness … this looks positively divine!

    I love hard boiled eggs and could eat them everyday … and I will definitely be trying this recipe as one of the ways! Thanks!

    Reply

  11. Maureen says

    Chermoula is really a summer thing. This dish is great! The color is bright and I’m loving the preserved lemons you used for this. Great recipe!

    Reply

  13. Fransisca Kiebala says

    These look delicious. Yum. We just finished. feel like a bit of a blog stocker, because I’ve gotten on your blog so much to get new recipes and new ideas. I’ve loved everything we’ve tried, so thank you!

    Reply

    • Brandon Matzek says

      Thanks Faith! I like it make it if I’ve got a surplus of cilantro. I often make these sauces (like pesto and salsa verde) as a result of too many herbs 😉

      Reply

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