Picante de Huevos

Picante de Huevos

By
From
Andina
Serves
4
Photographer
David Loftus

Fiery Eggs. If you want a dish to really wake you up and give you oomph for the day ahead, this recipe does the trick. It’s a firm brunch favourite at Andina, with people coming from far and wide to try it.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 tablespoons panca chilli paste
1 tablespoon amarillo chilli paste
2 red peppers, deseeded and diced
3 tomatoes, deseeded and very finely sliced
1 tablespoon tomato puree
4 eggs
50g cheddar cheese, grated
2 spring onions, finely sliced
4 coriander sprigs, leaves roughly chopped, plus a few whole
slices of toast, to serve (optional)
salt
ground black pepper

For the panca chilli paste (makes about 30ml)

Quantity Ingredient
2 dried panca chillies

For the amarillo chilli paste (makes about 100ml)

Quantity Ingredient
1 tablespoon olive oil
1/4 onion, finely chopped
2 garlic cloves, finely chopped
2 amarillo chillies
or 2 medium heat red chillies
1/2 yellow pepper, deseeded and finely chopped

Method

  1. First, make the chilli pastes. For the panca chilli paste, cover the dried chillies in water and soak for 2 hours. Drain, then blitz with a stick blender, add salt to taste and set aside until needed.
  2. While the panca chillies are soaking, make the amarillo chilli paste. Heat the oil in a small frying pan over a low–medium heat. Fry the onion for 7–8 minutes until soft, but not browned, then add the garlic and chilli (or alternative) and fry for 2–3 minutes more to soften. Season with salt to taste, then allow to cool completely. When cool, blitz to a smooth paste, then set aside until needed. (You can store any leftover in an airtight container the fridge for up to 1 week.)
  3. Heat the olive oil in a large, ovenproof frying pan or shallow casserole. Add the onion and sauté over a low heat for 7–8 minutes until slightly softened, then add the garlic and chilli pastes and cook for a further 2–3 minutes until the garlic has softened but not taken on any colour. Season well with salt and pepper.
  4. Add the red pepper, tomato and tomato purée, and stir to combine. Cover with a lid and simmer over a low heat for 5 minutes until the peppers have softened and the sliced tomatoes have collapsed down, then remove the lid and allow the sauce to reduce for 3–4 minutes until most of the liquid has evaporated. Use a ladle to spoon half the mixture into a food processor or blender and blitz until smooth, then return it to the pan and stir to combine.
  5. Use the back of a tablespoon to make 4 indentations in the vegetable mixture and break an egg into each hollow. Cover the pan and leave it on the stovetop for 5 minutes to cook the eggs.
  6. Remove from the heat and sprinkle with Cheddar cheese, chopped spring onion and the chopped and whole coriander leaves, and serve with slices of toast on the side, if you wish.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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