Ají de huevos is a Peruvian home-cooking dish: hard-boiled eggs in a creamy ají amarillo sauce thickened with bread and evaporated milk, with a gentle heat.
This recipe follows the version from APEGA, the Peruvian Gastronomy Society, for 4 servings.
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Peruvian Ají de Huevos
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring huevos y ají amarillo, adapted for a home kitchen with clear measurements.
Ingredients
- 6 eggs
- 2 tablespoons ground ají amarillo (yellow chili paste)
- ½ cup evaporated milk
- 1 slice white bread, crust removed
- ¼ cup chicken broth or water
- 1 garlic clove
- ¼ cup onion
- 2 tablespoons vegetable oil
- Salt, to taste
- Pepper, to taste
- Parsley, to garnish
Preparation
- Cook the eggs, cover them with water and boil for 10 minutes. Run them under cold water, peel, and set aside.
- Make the base, meanwhile finely chop the onion and garlic. Heat the oil over medium heat and sauté them for about 5 minutes, until translucent. Add the ají amarillo and cook about 3 minutes more, without letting it burn.
- Make the cream, soak the bread in the broth or water until soft. Add it to the pan with the evaporated milk and cook over low heat for about 5 minutes, stirring, until the sauce is creamy.
- Add the eggs, cut them in halves or slices, add them to the sauce, season with salt and pepper, and cook 2 to 3 minutes more. Serve with white rice and boiled potatoes, topped with chopped parsley.
Tips
- Don’t let the ají amarillo burn: it would turn bitter.
- Stir the sauce constantly while it thickens so it doesn’t stick.
- For a deeper flavor, lightly toast the ají amarillo before adding it.
Traditional variations
- There are other Peruvian versions of ají de huevos, for example with shrimp, walnuts, and Parmesan, or with cubes of fresh cheese.
How to serve
Serve the ají de huevos hot, with white rice and boiled potatoes.
Recommended pairings
- White rice
- Boiled potatoes
- Chicha morada
Did you know?
Ají amarillo, one of the most representative ingredients in Peruvian cooking, gives this dish its color and characteristic heat.
Frequently Asked Questions
White bread soaked in broth or water, plus evaporated milk.
10 minutes; then they're cooled in cold water and peeled.
White rice and boiled potatoes.
