Chimichurri. It rolls off the tongue so nicely. It tastes pretty darn good on it, too. The South American sauce is the perfect slap of sabor for grilled meat, seafood and salads.
Let’s take a dip into the makeup, roots and etymology (or eat-ymology?) of the crave-worthy condiment that serves as the inspiration for RawSpiceBar's Chimichurri Blend.
- Chimi Thing - Chimichurri typically consists of finely chopped parsley, minced garlic, olive oil, oregano and red or white wine vinegar. Some Uruguayan varieties add red pepper flakes for some extra heat. There are a handful of regional varieties throughout Argentina and Uruguay, but the essence of chimichurri is simple yet sublime.
- Go, Go Gaucho - Food historians posit that chimichurri was originally concocted by Argentinian and Uruguayan gauchos to flavor their meat. Based on their remote lifestyle, it’s likely they used dried herbs instead of fresh ones…and it was delicious enough to be one of the defining flavors of the region.
- What’s In a Nom? - Depending on who you ask, the name “chimichurri” has a few different origin stories. One legend suggests that it was the incidental mispronunciation of Jimmy Curry, a meat wholesaler. A similar story refers to just “Jimmy’s curry.” Other accounts say it’s an amalgam of English, Aboriginal and Spanish words. There’s also the belief the name comes from Basque settlers who came to Argentina in the 19th century and used the term tximitxurri, which loosely translates to “a mixture of things.”
Chimichurri's bright, floral qualities work amazingly well in our take on shakshuka. Buen provecho!
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
1 pound tomatillos, husked
1 tablespoon olive oil
2 tablespoons RawSpiceBar Chimichurri Blend
1 4-ounce can mild hatch green chilis
One-half lime, juiced
One-half cup fresh cilantro (leaves and stems)
One-half cup low-sodium vegetable broth or water
2 cups frozen chopped spinach
One-third cup crumbled cotija cheese
Crusty toasted bread for serving
- Preheat the broiler to high.
- Slice the tomatillos in half and place in an oven-safe skillet or baking sheet. Drizzle with the olive oil and place under the broiler for 5 to 7 minutes, until lightly charred. Keep an eye on the tomatillos under the broiler, as all ovens differ.
- Transfer the tomatillos and their juices to a blender. Add the Chimichurri Blend, hatch green chilis, lime juice, and cilantro and blend until smooth.
- Pour the tomatillo mixture into a high-sided skillet. Add the broth and bring to a simmer. Simmer for 10 minutes to reduce slightly, then add the spinach and return to a simmer until the spinach is cooked through. Season to taste with salt and pepper.
- Reduce the heat to low. Make 4 wells in the mixture with the back of a spoon. Gently crack an egg into each well. Cover the skillet and cook for 6 to 8 minutes, until the eggs reach your desired degree of doneness.
- Sprinkle the cheese on top and serve the shakshuka hot with bread.