simple dinner: chimichurri avocado flatbread
I feel a bit silly writing this one because in our dinner repertoire, this is the equivalent of drinking coffee in the morning or eating dark chocolate for dessert: something you do so automatically that it does not warrant discussion. It's effectively the ubiquitous avocado toast, and yet: it's not. It's a little something more, a little more substantial, a little more flavorful.
We discovered it at El Ray, the bastion of California comfort food in the Lower East Side (the chef has since switched -- still good, but not quite the pinnacle of cool mediterranean spices and hip style that it was.) After a bit of tweaking, we landed on this easy weeknight version and have since proceeded to have it multiple times a week ever since.
- Whole wheat flatbread, 1 - 2 pieces per person. We swear by Trader Joe's whole wheat Middle Eastern flatbread and keep it in the freezer
- Avocado, roughly 1/2 per person if they're the giant NY bodega variety, 1 per person if normal small ones
- Eggs, usually 2 per person
- Chili flakes or marash
- Za'atar if you have it
- A bit of red onion
- White vinegar
- Olive oil
- Saran wrap
- Slice onion thinly and place in white vinegar (enough to cover it). Press saran wrap down so it's pressing on the onions and leave to the side.
- Chop parsley and garlic, cover with olive oil and a bit of lemon juice. Season with salt and chili flakes, and set aside for at least 15 minutes.
- Begin poaching eggs.
- While poaching, toast the flatbread, then sprinkle with za'atar if using it, and spread thickly with avocado.
- Top with poached eggs, drizzle with way too much chimichurri, then finish with quick pickled onions.
- Repeat, every few days as necessary.