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    AJI DE HUEVOS / Eggs in Aji Sauce     

   Ingredients :
˝ cup vegetable oil
1 large onion, finely chopped
1 garlic clove, finely minced
1 ˝ tablespoons ají amarillo fresco / fresh yellow aji (chili)
3 to 4 bread slices, crusts removed
ľ cup milk
1 lb 2 oz (1/2 k) shrimp tails (optional)
˝ cup nuts, finely chopped
12 eggs, cooked, peeled, and coarsely cut
Evaporated milk, sufficient amount to form a thick cream
3 tablespoons grated parmesan cheese, approximately
6 medium size white potatoes, cooked, peeled and cut in thick slices
Parsley, finely chopped


Heat oil in a saucepan and fry onion until tender. Add garlic, cumin, oregano, salt, pepper and aji paste. Combine.

Blend bread slices with milk and add to onion mixture. Cook over low heat, stirring occasionally for 5 minutes.Add shrimp tails, nuts and the sufficient evaporated milk to form a thick cream.

Wait until shrimps are cooked and add parmesan cheese to taste.Add eggs and correct seasoning.Serve immediately. Serve with white rice and potato slices on the side. Sprinkle over with chopped parsley.
        6 servings
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