Peruvian Pan con Huevo: The Classic Egg Sandwich

Heat the vegetable oil in a non-stick skillet over medium heat.

Crack each egg into the skillet, being careful not to break the yolks. Season with salt and pepper.

Cook the eggs for 2-3 minutes until the whites are set and the yolks are still runny, or longer if you prefer a firmer yolk. You can cover the skillet for the last minute to help set the whites.

While the eggs are cooking, slice each bread roll horizontally, but not all the way through, creating a pocket.

Carefully place one fried egg into each bread roll.

If desired, spread 1 teaspoon of aji amarillo paste on the inside of each roll before adding the egg, or serve it on the side.