Eggs served over tortillas smothered in a creamy Peruvian yellow pepper cheese sauce.
Hands-free mode with voice commands & timers
No ratings yet
In a blender, combine the ají amarillo paste, queso fresco, evaporated milk, and saltine crackers.
Blend on high speed until the mixture is completely smooth and has a thick, velvety consistency.
Taste the sauce; if it is too thick, add a splash more milk; if too thin, add another cracker and blend again.
Lightly fry the corn tortillas in a skillet with a teaspoon of oil until soft and slightly golden, then set aside on plates.
In the same skillet, fry the eggs sunny-side up or over-easy according to your preference.
Place one or two eggs on top of each prepared tortilla.
Generously pour the Huancaina sauce over the eggs until they are mostly covered.
Garnish with diced red onions, a black olive on the side, and a sprinkle of fresh cilantro before serving warm.
