Huevos a la Rabona is a simple breakfast dish made by the rabonas, the women who accompanied the Peruvian soldiers during war and military campaigns around the 19th century. Responsible for feeding the men, the rabonas created this satisfying dish that is quick to put together in the mornings and makes use of readily available ingredients from the region.
The bread, eggs, and onions are pantry staples in most kitchens, however the rocoto chile that is commonly grown along the west coast of Central and South America may prove a little more difficult to find. If you can’t find it at your farmer’s market or local grocery, you can substitute the rocoto chile with fresno or habanero.
- 3 rocoto chiles, seeds removed and finely diced
- 1 small red onion, finely diced
- Fresh cilantro leaves, small handful chopped
- 1 lime, juiced
- Olive oil
- Eggs (one egg per bread)
- Avocado, optional
- In a medium mixing bowl, make the salsa by combining the chiles, onions, cilantro, lime juice, and salt to taste.
- In a well-seasoned cast iron skillet, toast the bread on both sides and set aside.
- Add some olive oil to the skillet and fry the eggs, one for each slice of toasted bread, being careful to keep the yolk intact for sunny-side up eggs.
- To serve, you can keep the crust of the bread and outer edges of the egg or remove them both for presentation. Plate the dish by putting the egg on top of the toast and spooning the salsa over the egg. If using, serve the sliced avocado on the side.