Peruvian-Inspired Breakfast Scramble with Creamy Huancaína Sauce

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.

Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, being careful not to burn it. Remove the onion and garlic mixture from the skillet and set aside.

In a medium bowl, whisk the eggs with salt and black pepper until well combined and slightly frothy.

Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-low heat. Pour in the whisked eggs.

As the eggs begin to set, gently push them from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking for 2-3 minutes until the eggs are mostly set but still slightly moist.

Return the cooked onion and garlic mixture to the skillet with the scrambled eggs. Gently fold in the Huancaína sauce until just combined and warmed through, about 1 minute.

Serve immediately, garnished with fresh chopped cilantro.