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Hard-Boiled Egg Toast with Chermoula

Hard-Boiled Egg Toast with Chermoula

Servings 1 slice of toast
Author Brandon Matzek


  • 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


  1. 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.
  2. 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.