Baked Eggs with Chimichurri and Prosciutto

• Meat

  • 4 thin slices Prosciutto

• Produce

  • 1/2 pint Cherry tomatoes
  • 1 cup Cilantro, fresh leaves
  • 1 cup Flat-leaf parsley, fresh leaves
  • 3 Garlic cloves
  • 2 Limes, juice of
  • 1/4 cup Oregano, fresh leaves
  • 1/2 tsp Oregano, dried
  • 1 Oregano, fresh
  • 1 Portobello mushroom, large
  • 1 Shallot
  • 1 handful Spinach

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1 Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 1 Toast

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/4 cup Feta cheese

Found on williams-sonoma.com