Top 8 South American Egg Dishes

Arepa de huevo is a popular Colombian dish that is commonly sold at street stalls, especially in the Caribbean parts of Colombia. Corn arepas are filled with eggs, then fried until the eggs are fully cooked. They are often served for breakfast, but also make for a nice afternoon snack when paired with a cup of coffee on the side.Expand

Popular both in Venezuela and Colombia, perico is an egg-based dish made with scrambled eggs, onions, tomatoes, and butter. Venezuelan version is often enriched by the addition of coriander, annatto, and ground peppers, while the Colombian version often employs scallions. The name of the dish means parrot, referring to different colors of tomatoes, scrambled eggs, and onions. It is recommended to serve the dish for breakfast, preferably with a few arepas on the side.Expand

Tigrillo is an Ecuadorian casserole-style dish made with a combination of mashed green plantains, cheese, and eggs. There are as many recipes as there are cooks, so some versions of tigrillo might include milk, ají hot sauce, or chicharrones (fried pork rinds). Queso fresco is one of the most popular choices for the cheese, and when served, tigrillo can also be served with a fried or poached egg on top. The dish is traditionally served for breakfast in Ecuador.Expand

Revuelto de Gramajo is a popular Argentine hangover cure that is typically consumed and served for breakfast. It consists of only a few selected ingredients – scrambled eggs, thinly sliced ham, and fried potatoes, although some like to add green peas, chicken, or onions to the mix. Gramajo is capitalized because the dish was supposedly invented by a man named Artemio Gramajo. However, there are multiple theories about the origins of this delightfully greasy breakfast: the first one says that Colonel Gramajo used to eat fried eggs, potatoes, onions, and ham for breakfast every day, while the other one says that the Colonel was a member of an exclusive club and restaurant in Buenos Aires where he played cards and billiard, and he used to order a special dish of scrambled eggs, Serrano ham, and peas. There is also the third theory claiming that another Gramajo, Arturo, who was a playboy in Paris, ordered a breakfast dish when the kitchen was closed, so they made him a dish with leftovers: ham, eggs, chicken, and French fries. Regardless of the origins, one thing is indeed true: whoever invented the dish had the last name Gramajo.Expand

Arroz con huevo is a popular lazy lunch throughout Latin America, consisting of rice that’s topped with a fried egg. This humble dish used to be called comida de pobre (poor people food), but today it is enjoyed by people of all socio-economic classes. The dish has numerous variations, so in the Caribbean it is commonly accompanied by plantains, while the Spaniards pair it with a savory sofrito. It is recommended to top arroz con huevo with some freshly grated cheese and finely chopped parsley.Expand

Tortilla de raya is a simple Peruvian dish, a ray omelet that is one of the most popular ray dishes in the country. The dish is prepared by frying strips of cooked ray with eggs, garlic, and aji amarillo. It is traditionally served with the spicy rocoto chile on the side. Although it may seem quite unsophisticated, this dish makes up for it in portion size, as tortilla de raya is so large that it usually covers the whole plate.Expand

Tortilla de porotos verdes is a traditional egg-based dish that's especially popular in Chile. This omelet is usually made with a combination of eggs, green beans, salt, and oil, although it can also be enriched with onions and milk or cream for extra flavor. The green beans are first cooked, cooled, cut lengthwise, then mixed with the beaten eggs and salt. The mixture is fried in a pan on both sides with a bit of oil. The dish is especially popular during summer, and it's often served as an accompaniment to other dishes.Expand

Revuelto de chuño is an egg-and-potato dish from the Andean highlands of Bolivia and Peru, where chuño, a freeze-dried potato produced through ancient preservation methods, has been a cornerstone of the local diet for centuries. Preparation begins by rehydrating the chuño, which is soaked overnight or boiled until softened. Once ready, it is chopped or crumbled and sautéed with aromatics such as onions, garlic, and sometimes tomatoes in a pan with oil or lard. Eggs are added and stirred in as they cook, binding the mixture together into a thick, scrambled consistency. Additional ingredients such as cheese, peas, hot peppers, or bits of meat can be added. Still, the essence of the dish remains the combination of chuño’s earthy flavor with the richness of eggs and sautéed vegetables. The final result is a warm, satisfying dish that highlights the unique texture and taste of the Andean potato. Revuelto de chuño is most often eaten at home as a comforting family meal, particularly in rural Andean communities. Still, it also appears in markets and small eateries in Bolivia and southern Peru. It is typically served hot, sometimes with a side of fresh salad, cheese, or toasted corn, and pairs well with herbal infusions or mate de coca.Expand