2 tablespoons rocoto, finely diced (or any red hot chili pepper)
2 tablespoons cilantro leaves, chopped (optional)
Salt and pepper
1 tablespoon vinegar or lime juice
1 tablespoon oil
4 tbread slices
2 tablespoons vegetable oil
4 eggs
Instructions
Put the onion and rocoto in a bowl, cover with cold water and rest for 10 minutes. Drain well.
Transfer onion and rocoto mix to a bowl and add cilantro leaves, salt, pepper, vinegar and 1 tablespoon oil. Reserve.
Toast the bread in the oven or a skiller until lightly golden. Put 2 slices in each plate. (You can also fry it with some oil, which is the original way of making this dish).
Heat the vegetable oil in a small frying pan and fry the eggs, sunny-side-up.Season with salt.
Put a fried egg on top of each toast.
Put a tablespoon of the onion mixture on top of each fried egg, and serve immediately.
Recipe by PERU DELIGHTS at https://perudelights.com/huevos-a-la-rabona-breakfast-on-the-go/