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    Home / Recipes / Ingredient / Sauce

    1 May 13, 2015 DIY  |   Jump to Recipe

    Hard-Boiled Egg Toast with Chermoula

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

    This post may contain affiliate links.

    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

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: DIY Tags: black pepper, bread, cilantro, coriander, cumin, eggs, garlic, kosher salt, lemon, olive oil, paprika, parsley, red pepper flake

    Reader Interactions

    Comments

    1. DessertForTwo says

      May 13, 2015 at 5:10 pm

      5 stars
      You’re so right–I love harissa and preserved lemons, so chermoula is next! Thanks for a homemade recipe for it! 🙂

      Reply
    2. Brian @ A Thought For Food says

      May 14, 2015 at 5:36 am

      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

      May 15, 2015 at 8:05 am

      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
    4. Blair Kowallis says

      May 21, 2015 at 12:47 am

      While I LOVE your site as is, I cannot wait to see the new you! Am sure it will be as lovely as the current egg toast with chermoula!

      Reply
      • Brandon Matzek says

        May 22, 2015 at 3:03 pm

        Thanks Blair!

        Reply
    5. Kelly says

      May 23, 2015 at 1:39 pm

      You are awesome. Learning so much.

      Reply
    6. Hui Pinell says

      May 27, 2015 at 12:12 am

      Trying these right NOW, pinning, and subscribing. How fun! Thank you!

      Reply
      • Brandon Matzek says

        May 27, 2015 at 6:47 am

        Thanks so much Hui. I hope you enjoy.

        Reply
    7. Devon says

      June 1, 2015 at 10:05 am

      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
      • Brandon Matzek says

        June 1, 2015 at 5:13 pm

        Breakfast burrito?! Great idea. I’m totally trying at soon.

        Reply
    8. Kacey @ The Cookie Writer says

      June 9, 2015 at 8:25 am

      Brandon, this looks beautiful!!! My husband does not like hard-boiled eggs (I know, I should leave him, haha!) however, I think this meal would change his mind! I love it!

      Reply
      • Brandon Matzek says

        June 9, 2015 at 10:50 am

        Yeah, give it a try! You can also pair this sauce with many other things :). Thanks Kacey!

        Reply
    9. Kimberly says

      June 9, 2015 at 9:02 am

      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
      • Brandon Matzek says

        June 9, 2015 at 10:50 am

        Thanks Kimberly!

        Reply
    10. heather @french press says

      June 9, 2015 at 9:51 am

      seriously, what a gorgeous dish – I just LOVE the bright colors of the chermoula – now I;m off to see what I can pick from the garden to make this ASAP

      Reply
      • Brandon Matzek says

        June 9, 2015 at 10:50 am

        It’s a vibrant sauce! Thanks Heather 🙂

        Reply
    11. Maureen says

      June 9, 2015 at 6:00 pm

      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
    12. Josie - Eat Thrive Glow says

      June 9, 2015 at 11:07 pm

      Can’t wait to try this North African inspired dish! I think it’s going to be my new favorite breakfast 🙂

      Reply
      • Brandon Matzek says

        June 10, 2015 at 9:30 am

        Mmm yes, give it a try and let me know what you think!

        Reply
    13. Fransisca Kiebala says

      June 9, 2015 at 11:13 pm

      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

        June 10, 2015 at 9:30 am

        Thanks so much Fransisca!! Glad you’ve been enjoying my recipes 🙂

        Reply
    14. Anna @ Crunchy Creamy Sweet says

      June 10, 2015 at 6:24 am

      I’ve never had chermoula but it sounds incredible! This toast just made it to my lunch menu. Pinned!

      Reply
      • Brandon Matzek says

        June 10, 2015 at 9:31 am

        Thanks Anna! Give it a try. I’m sure you’ll love it!

        Reply
    15. Becca @ Crumbs and Chaos says

      June 10, 2015 at 6:34 am

      I love how such a simple condiment can pack such a flavor explosion! Can’t wait to make this!!

      Reply
    16. Cynthia/What A Girl Eats says

      June 12, 2015 at 1:37 pm

      Wow! My husband would be all over this! Great photos!

      Reply
      • Brandon Matzek says

        June 12, 2015 at 2:33 pm

        Thanks Cynthia!

        Reply
    17. Laura @ Family Spice says

      June 12, 2015 at 4:12 pm

      I love your arsenal of flavor bombs! This looks beautiful. I love eating food that is super colorful AND delicious.

      Reply
      • Brandon Matzek says

        June 12, 2015 at 4:33 pm

        Thanks Laura! Colorful foods make eating so much more enjoyable 🙂

        Reply
    18. Carol Borchardt says

      June 13, 2015 at 5:49 pm

      Yum. Love all these assertive flavors and your photography rocks!

      Reply
      • Brandon Matzek says

        June 14, 2015 at 7:10 am

        Thank you Carol!

        Reply
    19. Faith (An Edible Mosaic) says

      June 14, 2015 at 4:27 am

      I really like Chermoula, but it’s one of those things I rarely think to make…I’m inspired now! This breakfast is such a beautiful way to start the day.

      Reply
      • Brandon Matzek says

        June 14, 2015 at 7:17 am

        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
    20. Christina @ Christina's Cucina says

      June 14, 2015 at 8:47 am

      Lovely idea for brunch! I’d omit the cilantro because I’m one of “those” people who cannot eat (or even smell it, for that matter) 😉 Love your pics!

      Reply
      • Brandon Matzek says

        June 15, 2015 at 1:09 pm

        Haha thanks! All parsley would be tasty too 🙂

        Reply
    21. Matt @ Plating Pixels says

      June 14, 2015 at 9:30 pm

      I’ve never heard of Chermoula but now I want it! Cilantro is one of my favorite herbs. I could smell it all day!

      Reply
      • Brandon Matzek says

        June 15, 2015 at 1:10 pm

        I love it as well! You should totally give this a try.

        Reply
    22. Steph @ Steph in Thyme says

      June 15, 2015 at 10:04 am

      I loooveee Chimichurri, so I need to try Chermoula! This is a slice of toast perfection.

      Reply
      • Brandon Matzek says

        June 16, 2015 at 2:40 pm

        Thanks Steph! You’ll love it 🙂

        Reply
    23. Annie @ Annie's Noms says

      June 15, 2015 at 10:57 am

      Wow, this is so pretty! I just love Summer when food is so fresh and colourful. I need to try some chermoula!

      Reply
      • Brandon Matzek says

        June 16, 2015 at 2:40 pm

        Thanks Annie!

        Reply
    24. Heather says

      February 23, 2016 at 9:38 am

      Could this be frozen in ice cube trays for the dead of winter?

      Reply
      • Brandon Matzek says

        March 13, 2016 at 11:39 am

        Yes!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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