Peruvian Breakfast Sandwich
Start your day with a burst of bold, South American flavors by whipping up a Peruvian Breakfast Sandwich! This hearty creation layers tender, cumin-seasoned pork chops, a zesty salsa criolla of red onions, tomatoes, lime, and cilantro, and a perfectly fried egg atop a crusty bread roll like ciabatta or pan francés. A creamy spread of mayonnaise, enhanced with optional aji amarillo paste for a spicy kick, ties it all together, while crisp lettuce adds the perfect touch of freshness. Quick to prepare in just 30 minutes, this sandwich is an irresistible fusion of savory, tangy, and spicy flavors, making it a breakfast (or brunch) worth savoring. Ideal for those who crave flavor-packed mornings, this recipe is your gateway to a classic taste of Peru!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Vegetable oil
- 1 medium (thinly sliced) Red onion
- 2 tablespoons Lime juice
- 1 medium (diced) Tomato
- 2 tablespoons (chopped) Cilantro
- 2 pieces (preferably crusty bread like ciabatta or pan francés) Bread rolls
- 2 pieces Fried eggs
- 2 tablespoons Mayonnaise
- 1 teaspoon (optional, for added heat) Aji amarillo paste
- 2 pieces Lettuce leaves
Instructions
Season the pork chops on both sides with salt, black pepper, and ground cumin.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the pork chops for 3–4 minutes per side until browned and fully cooked. Set aside to rest for a few minutes, then slice them thinly.
In a small bowl, combine thinly sliced red onion, lime juice, diced tomato, and chopped cilantro. Mix well to prepare the salsa criolla and set aside.
Heat the remaining 1 tablespoon of vegetable oil in the skillet and fry the eggs to your desired doneness (sunny side up is traditional). Remove and set aside.
Slice the bread rolls in half and lightly toast them in the skillet or a toaster if desired.
Combine mayonnaise with optional aji amarillo paste in a small bowl, then spread the mixture on the inside of each bread roll.
Layer lettuce leaves, sliced pork, and a generous portion of salsa criolla onto the bottom half of each bread roll.
Top each sandwich with a fried egg, cover with the top half of the roll, and serve immediately.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 16.6 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 212 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
