Peruvian Breakfast Scramble with Huacatay
This vibrant Peruvian-inspired breakfast scramble features eggs, potatoes, and a unique huacatay herb paste, offering a fresh and aromatic start to your day. It's a simple yet flavorful dish that brings a taste of Peru to your breakfast table.
Let's cook.
Heat 2 tablespoons of olive oil in a medium non-stick skillet over medium heat.
Add 1 cup of diced potato to the skillet and cook, stirring occasionally, for 8-10 minutes until tender and lightly browned.
Stir in 1/4 cup of diced red onion and cook for an additional 3 minutes until softened.
In a small bowl, whisk together 4 large eggs, 1 tablespoon of huacatay paste, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
Pour the egg mixture over the potatoes and onions in the skillet.
Cook, stirring gently with a spatula, for 3-5 minutes until the eggs are set but still moist.
Serve immediately.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
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