Coriander Tomatoes with Chimichurri Sauce

Since I stopped eating red meat a few months ago, one of the things I have missed most is the sauces–those combinations of herbs that have been developed to taste delicious with a steak. After passing up steak with Chimichurri sauce one too many times in a restaurant, I decided I needed to make some. The question was what to put it on?

Chimichurri is an Argentinan mixture of parsley, cilantro, garlic, and other spices that tastes amazing with red meat. Finding something that was hearty enough to stand up to this sauce but not so complicated as to have too many flavors going on was a bit of a challenge.


Ultimately, I settled on quinoa, for heartiness; my favorite roasted tomatoes; and fried eggs and feta, for protein. I think you’ll find the combination of flavors is pretty awesome.



Coriander Tomatoes with Chimichurri Sauce for Two: 

– 3 medium sized tomatoes

– Feta

– 2 eggs

– 1 cup dry quiona

– Olive oil, salt and coriander to sprinkle on tomatoes

For Sauce: (Recipe from Epicurious)

– 1 cup packed Italian parsley (fresh)

– 1/4 cup packed cilantro (fresh)

– 2 peeled garlic cloves

– 3/4 teaspoon crushed red pepper

– 1/2 teaspoon cumin

– 1/2 teaspoon salt

– 1/2 cup olive oil

– 1/3 cup red wine vinegar


* Preheat oven to 300 degrees. (The Orangette recipe calls for cooking tomatoes for 4-6 hours at 200 degrees, but that requires you to both plan ahead and be home for 4-6 hours, which I rarely am. So I cook them at 300 degrees until I’m done cooking everything else, but for at least half-an-hour. They are still delicious.)

* Cut tomatoes in half.

* Drizzle each half with olive oil and sprinkle salt and coriander on each in a thin layer.

* Roast in oven until the rest of the meal is done and ready to be assembled.


* Combine rinsed quinoa and 2 cups of water in a small sauce pan and bring to boil.

* Stir in pinch of salt and turn heat down.

* Simmer for 15 minutes over very low heat.

* Turn heat off and let stand for 5 more minutes with lid on.

Chimichurri Sauce:

* Puree all ingredients in blender.


* Divide the quinoa between two bowls.

* Arrange tomatoes on top of quinoa.

* Spread small amount of feta on each tomato.

* At this point, I would fry two eggs however you like your eggs fried and flip them one on top of each bowl of tomatoes.

* Drizzle each bowl with chimichurri sauce and serve the rest of the sauce on the side. (We had leftover sauce…I still haven’t decided what to do with it.)


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