4 Worst Rated South American Egg Dishes

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

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

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

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