First make the chimichurri – you can do this a couple of days ahead. Put everything bar the oil in the small bowl of a food processor, blend smooth, then whisk in the oil until combined. Pour into a clean jar, seal and keep in the fridge until needed.
Boil the eggs for seven or eight minutes, plunge into iced water to stop them cooking any longer and to keep the yolks buttery, then peel once cool enough to handle.Break the lettuce leaves into inch-sized pieces or smaller, wash and drain. Put the chilli, coriander and garlic in a serving bowl. Coarsely chop the eggs into 5mm dice. Fry the bread in oil until crisp and golden