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savory breakfast bowl with spinach and sorghum

Chimichurri Sorghum Breakfast Bowl

Servings 2


  • 2 cups water
  • 1/2 cup pearled sorghum
  • 1 cup parsley
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 6 cups water
  • 2 large eggs
  • 3 cups spinach, washed and dried


  1. In a saucepan, bring the 2 cups of water to a boil. Add the pearled sorghum and cover. Reduce heat to low and simmer for 30-35 minutes.

  2. While sorghum cooks, make the chimichurri by adding the parsley, garlic, olive oil, vinegar and red pepper flakes to a food processor. Process until finely chopped.

  3. Bring the 6 cups of water to a boil. Once boiling, crack the two eggs and drop into the water. Poach the eggs for 3-4 minutes. Remove from the water with a slotted spoon and set aside.

  4. Assemble the breakfast bowl. Divide the spinach between two plates. Top each one with sorghum, one egg and a drizzle of the chimichurri sauce.