Spinach Rocoto Eggs

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Sacred Valley (Cusco region)

📍 Where this dish comes from: Sacred Valley (Cusco region)
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Spinach Rocoto Eggs, plated and ready to serve

Fresh spinach and mild rocoto pepper create a colorful breakfast packed with nutrients and classic Peruvian flavor without adding unnecessary carbohydrates.

What You’ll Need

Ingredients for Spinach Rocoto Eggs

Spinach Rocoto Eggs

Fresh spinach and mild rocoto pepper create a colorful breakfast packed with nutrients and classic Peruvian flavor without adding unnecessary carbohydrates.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: Peruvian
Servings: 2 servings
Calories: 340kcal

Ingredients

  • 4 large eggs
  • 2 cups baby spinach
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp finely diced rocoto pepper (or mild chili)
  • 2 cloves garlic minced
  • 2 tbsp queso fresco
  • Salt and pepper

Instructions

  • Sauté garlic and rocoto in olive oil for 1 minute.
  • Add spinach and cook until wilted.
  • Whisk eggs and pour into the skillet.
  • Cook gently until just set.
  • Top with queso fresco and serve immediately.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 21g | Fat: 27g | Fiber: 2g
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Cooking Spinach Rocoto Eggs in the kitchen

Health Benefits

  • Spinach adds volume, fiber, and nutrients without meaningfully raising the carb count.
  • Queso fresco and eggs supply the fat and protein that keep this dish satisfying.
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