Peruvian Eggs

Peruvian Eggs

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Wallace Hale


this is a differant way to serve eggs its a dish made from a chef from peru and this recipe comes from chef janes beards cookbook


★★★★★ 2 votes

10 Min
Pan Fry


  • 12 large
  • 1/4 c
    parmesan cheese and more for serving
  • 1/4 c
    whole milk
  • 3 Tbsp
    crushed soda crackers
  • 1/2 tsp
    dried basil
  • 2 tsp
  • 1 tsp
    black pepper
  • ·
    dash of tabasco
  • 1 Tbsp
    unsalted butter as needed
  • 1 c
    light tomatoe sauce seasoned with garlic to taste

How to Make Peruvian Eggs


  1. whisk the eggs lightly in a medium bowl. add the cheese, milk, crushed crackers, basil, salt, and tabasco, and mix well. melt the butter in a medium nonstick skillet over medium heat, spoon two tablespoons of the egg mixture into the skillet, spread to about 1/4 inch thickness, and cook until lightly browned on one side. flip and brown obn other side. transfer to a plate. continue with the egg mixture and stack the small omletes on the plate, roll each up and cut into 1/2 inch strips. add the tomatoe sauce to the skillet and bring to a simmer. heat the eggstrips in the sauce about 2 minutes, serve with additional grated cheese

Printable Recipe Card

About Peruvian Eggs

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Spanish
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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