Peruvian-style Huevos Rancheros

Ingredients

While the original Mexican Huevos Rancheros typically features spicy salsa and tortillas, our Peruvian adaptation incorporates indigenous Peruvian ingredients and flavors. We substitute the traditional salsa with a vibrant rocoto pepper sauce, and the tortillas are replaced with crispy yuca fries. These changes add a unique Peruvian twist to this beloved dish. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 4 large eggs 4 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 rocoto pepper, seeded and finely chopped 1 rocoto pepper, seeded and finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup cooked black beans 1 cup cooked black beans
• 1 cup queso fresco, crumbled 1 cup queso fresco, crumbled
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 2 large yuca roots, peeled and cut into fries 2 large yuca roots, peeled and cut into fries
• Oil, for frying yuca fries Oil, for frying yuca fries

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 15g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced red onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Add the rocoto pepper, diced tomatoes, ground cumin, paprika, salt, and pepper to the skillet. Cook for 5 minutes, until the tomatoes are softened.
4. 4.
   Using a blender or food processor, blend the tomato mixture until smooth. Return the sauce to the skillet and simmer for an additional 5 minutes.
5. 5.
   In a separate skillet, fry the yuca fries in oil until golden brown and crispy. Remove from the skillet and drain on paper towels.
6. 6.
   In the same skillet, fry the eggs to your desired doneness.
7. 7.
   To serve, place a portion of yuca fries on each plate. Top with a spoonful of black beans, a fried egg, and a generous drizzle of the rocoto pepper sauce. Sprinkle with crumbled queso fresco and garnish with fresh cilantro.

Treat your ingredients with care...

• Yuca — Make sure to thoroughly peel the yuca roots and remove any woody fibers before cutting them into fries.
• Rocoto pepper — Handle the rocoto pepper with caution as it can be quite spicy. Wear gloves while handling and avoid touching your face or eyes.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice to the rocoto pepper sauce.
• If you can't find rocoto peppers, you can substitute them with a combination of red bell pepper and a small amount of spicy chili pepper.
• Customize your Huevos Rancheros by adding avocado slices or a dollop of Peruvian crema on top.
• Serve with a side of Peruvian cornbread (pan de choclo) for a complete Peruvian breakfast experience.
• If you prefer a milder version, remove the seeds from the rocoto pepper before chopping.

Serving advice

Serve the Andean Sunrise Huevos Rancheros hot, accompanied by warm Peruvian cornbread and a refreshing glass of passion fruit juice.

Presentation advice

Arrange the yuca fries in a neat stack on the plate, placing the fried egg on top. Drizzle the vibrant rocoto pepper sauce over the egg, allowing it to cascade down the sides. Sprinkle the crumbled queso fresco and garnish with fresh cilantro for a pop of color.