Want a little Breakfast shake up? Then come with me to Peru! This mysterious country has amazed me in what it has to offer and this includes its culinary taste. With over 400 dishes to choose from, Peruvian cuisine is rich and diverse, ranging from all different types of potatoes and tomatoes to exotic spices such as Aji (hot peppers), muňa (mint) and Huacatay. There are also more accessible herbs that are commonly used such as ground coriander, oregano, basil to name just a few. This brings me to my Peruvian eggs. They pack a tasty punch and once you try this much loved dish, you’ll find yourself whipping this dish up for lunch and dinner!
To serve 2, all you need is:
• 3 eggs
• Pinch of ground cumin
• Pinch of sweet paprika
• Pinch of ground coriander
• A good pinch of Himalayan salt and ground black pepper
• ½ lime
• 1 tbs of avocado/olive oil
• 2-3 medium sized tomatoes or a handful of cherry tomatoes
• 1 green pepper, finely diced
• 1 small onion, finely diced
• 1tbs of coriander and chives, finely chopped
Simply heat your oil over a medium heat and lightly sweat off your onions, peppers and tomatoes. Season well and add your spices are 2-3 minutes. Once you see the tomatoes reducing down to a pulp-like consistency, add your eggs and immediately cover your pan. This is very important as your eggs will start to bake wonderfully and all the flavours will infuse better. After 1-2 minutes, serve immediately with a fresh salad or some tortillas…I love to break the yolk and watch it ooze out into the tomatoes…bliss!
You will find that these simple yet key flavours really do marry together to create a wonderful dish. I do hope you enjoy it as much as I did…and still do!