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peruvian eggs

(2 ratings)
Recipe by
Wallace Hale
sikeston, MO

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 ratings)
yield 8 serving(s)
prep time 10 Min
method Pan Fry

Ingredients For peruvian eggs

  • 12 lg
  • 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