Peruvian Eggs Recipe

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Peruvian Eggs

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


1whisk 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

About this Recipe

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