Print

Flavorful Seven-Layer Party Bowl Recipe with Soft-Boiled Eggs and Easy Chimichurri

seven-layer party bowl - featured image
Print Recipe

A colorful, hearty seven-layer bowl featuring soft-boiled eggs and a vibrant chimichurri sauce, perfect for brunch, potlucks, or a wholesome meal.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • 2 cups cooked brown rice or quinoa
  • 1 can black beans, drained and rinsed
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup roasted corn kernels (fresh or frozen)
  • 1 cup shredded lettuce or mixed greens
  • 1/2 cup diced red onion (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Fresh lime wedges for serving

Instructions

  1. Bring a medium saucepan of water to a gentle boil. Carefully add 6 large eggs (room temperature). Boil for exactly 6 minutes for runny yolks, or 7 minutes for slightly firmer but still soft yolks. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
  2. While eggs cook, prepare your base. If using leftover cooked brown rice or quinoa, fluff it with a fork. If cooking fresh, follow package instructions (usually 15-20 minutes). Rinse and drain canned black beans and set aside.
  3. Finely chop parsley and cilantro. In a small bowl, combine herbs, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Season with salt and pepper. Whisk well and set aside to let flavors meld.
  4. Halve cherry tomatoes, dice avocado, roast corn if using fresh (about 10 minutes in a hot pan or oven), and chop lettuce or mixed greens. Dice red onion if desired.
  5. In a bowl, mix black beans with ground cumin, smoked paprika, and a pinch of salt.
  6. In a large serving dish or individual bowls, layer the ingredients starting with rice/quinoa, then beans, roasted corn, tomatoes, avocado, lettuce, and red onion. Arrange the soft-boiled eggs halved on top.
  7. Generously spoon chimichurri over the eggs and the entire bowl. Serve with lime wedges on the side for squeezing over just before eating.

Notes

Start eggs in boiling water for consistent soft-boiled results. Use an ice bath immediately after boiling to stop cooking and ease peeling. Let chimichurri sit for at least 10 minutes before serving to enhance flavor. Assemble bowls just before serving for freshest taste. Components can be prepped ahead and stored separately. Avoid overcooking eggs to prevent chalky yolks.

Nutrition

Keywords: seven-layer bowl, soft-boiled eggs, chimichurri, healthy bowl, party bowl, easy recipe, brunch, potluck, gluten-free, vegetarian option

Find it online: https://fuzzyforker.com/flavorful-seven-layer-party-bowl-recipe-with-soft-boiled-eggs-and-easy-chimichurri/