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Spicy Peruvian Queso Scrambled Eggs

  • Author: Michelle Burns
  • Total Time: 20 minutes
  • Yield: 2 servings (378 g/serving) 1x


The recipe calls for Queso Fresco but we sometimes substitute Cotijo cheese. However, Cotijo cheese is much saltier, so decrease the amount of salt you add to the eggs and be conservative about the amount of cheese you use.


  • 4 eggs
  • 1 tbs butter
  • 3 medium tomatoes, cut into quarters.
  • 1 tsp dried oregano
  • 1 tbs sour cream
  • 1 tbs aji amarillo paste
  • salt & pepper to taste
  • 1/8 cup queso fresco
  • 1 green onion, cut on the diagonal as GARNISH


  • Preheat the oven to 400º F.
  • Season the tomato pieces with salt, pepper, and oregano
  • Bake for 10-15 minutes until golden
  • In a medium bowl, whisk together the eggs, aji amarillo, salt, pepper, and 1/2 of the green onion.
  • Melt the butter in a non-stick pan
  • Gently add the eggs to the butter, being sure to coat the bottom of the pan
  • Cook on medium low heat, stirring frequently until the eggs are 3/4 done.
  • Add the sour cream and remove from the heat
  • Gently mix in the sour cream
  • Serve with queso fresco and the remaining onion on top.
  • Place the tomatoes on the side.



  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


  • Serving Size: 378 gm
  • Calories: 403
  • Fat: 29.05 g
  • Carbohydrates: 14.75g
  • Protein: 22.48 g
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