Ribeye and Fried Eggs with Chili Oil, Avocado, and Chimichurri
There’s something utterly indulgent about a perfectly cooked ribeye steak paired with sunny-side-up eggs. This combination transforms a regular meal into a feast, making it perfect for brunch or a quick weeknight dinner. I often whip this up when I’m craving a protein-packed dish that feels gourmet but is surprisingly easy to make. With the vibrant flavors of chili oil, the creamy texture of avocado, and the fresh tang of chimichurri, this meal is all about elevating simple ingredients into a spectacular dish you’ll want to share with everyone.
Why you’ll love this dish
Why settle for a bland breakfast when you can savor this flavor-packed dish? Ribeye and Fried Eggs with Chili Oil, Avocado, and Chimichurri is not just a meal; it’s an experience. The juicy ribeye gives you a hearty source of protein, while the fried eggs add a touch of richness. The chili oil brings heat, the avocado provides creaminess, and the chimichurri offers a fresh herbal contrast. This dish is ideal for celebrations, cozy family dinners, or even a simple weekend brunch that impresses. Plus, it all comes together in just a few steps!
"I tried this recipe last weekend, and my family absolutely loved it! The chili oil adds a kick that makes it unforgettable!" – Sarah T.
Step-by-step overview
Cooking Ribeye and Fried Eggs with Chili Oil, Avocado, and Chimichurri is straightforward and satisfying. First, you’ll season the steak and cook it to your preferred doneness, allowing that rich flavor to develop. While the ribeye rests, frying the eggs sunny-side-up will be a breeze. Finally, slice the avocado and assemble everything on the plate with a drizzle of spicy chili oil and a generous spoonful of chimichurri. The balance of flavors is what makes this dish stand out.
What you’ll need
To prepare this delicious meal, gather the following ingredients:
- Ribeye steak
- Eggs
- Chili oil
- Avocado
- Chimichurri sauce (store-bought or homemade)
- Salt
- Pepper
Feel free to substitute with a different cut of beef if desired—just ensure it’s a good quality cut! You can also switch up the chili oil for a milder alternative, should you prefer less heat.
