Huevos a la Rabona
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ red onion, finely diced
  • 2 tablespoons rocoto, finely diced (or any red hot chili pepper)
  • 2 tablespoons cilantro leaves, chopped (optional)
  • Salt and pepper
  • 1 tablespoon vinegar or lime juice
  • 1 tablespoon oil
  • 4 tbread slices
  • 2 tablespoons vegetable oil
  • 4 eggs
  1. Put the onion and rocoto in a bowl, cover with cold water and rest for 10 minutes. Drain well.
  2. Transfer onion and rocoto mix to a bowl and add cilantro leaves, salt, pepper, vinegar and 1 tablespoon oil. Reserve.
  3. Toast the bread in the oven or a skiller until lightly golden. Put 2 slices in each plate. (You can also fry it with some oil, which is the original way of making this dish).
  4. Heat the vegetable oil in a small frying pan and fry the eggs, sunny-side-up.Season with salt.
  5. Put a fried egg on top of each toast.
  6. Put a tablespoon of the onion mixture on top of each fried egg, and serve immediately.
Recipe by PERU DELIGHTS at