4 cloves garlic
1 cup lightly packed cilantro leaves
1 cup lightly packed parsley leaves
2 tablespoons red wine vinegar
2 tablespoons lime juice
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
1/4 teaspoon salt
1/8-1/4 teaspoon red pepper flakes
For the eggs
1 teaspoon organic canola oil
pinch of pepper
DirectionsAdd the garlic cloves to a food processor and process until little pieces are formed. Add the remaining herbs and other ingredients to the food processor with the garlic. Process until blended together. Coarsely chop the remaining herbs and mix into the finished Chimichurri sauce. Store in the refrigerator for up to 5 days or freeze for up to 4 months.
To make the eggs, heat the oil in a nonstick pan over low-medium heat. While the pan heats up whisk the eggs well. Once the oil is hot - rotate the pan to spread the oil over the bottom of the pan and pour in the eggs. Once the eggs begin to congeal drag your spatula through the eggs, scrapping the bottom and allowing the still liquid eggs to fill the space the spatula made. Slowly stir until the eggs are just cooked (don’t overcook them). Serve the eggs hot with one tablespoon of chimichurri sauce.
Yield: 2 Servings (plus about 8 tablespoons chimichurri for later)
Nutrition Breakdown: (includes the eggs): Calories 150, Fat 13g (2.5g saturated fat), Cholesterol 225, Sodium 150mg, Carbohydrate 3g, Fiber 0g, Protein 7g.
Diabetes Exchanges: 1 Lean meat, 2 Fats
Nutrition Breakdown for 1 tablespoon Chimichurri Sauce: Calories 60, Fat 6g (1g saturated fat), Cholesterol 0mg, Sodium 60mg, Carbohydrate 2g, Fiber 0g.