Region: Portugal
Also spelled peri-peri, this sauce is a mix of bird’s eye chili, garlic, herbs, and lemon and is used in a vast number of Portuguese dishes. It’s nose-dripping hot, so a little goes a long way.
Fried Egg Sandwich with Piri-Piri Aioli
Serves: 1
Ingredients:
1 tablespoon low-fat mayonnaise
1/4 teaspoon piri-piri sauce (or to taste)
Pinch salt
1 teaspoon butter or oil
1 large egg
2 slices rye bread, toasted
1/4 cup arugula
1/4 cup sliced roasted red pepper
Directions:
In a small bowl, stir together mayonnaise, piri-piri sauce, and salt.
Heat a small non-stick skillet over medium-low heat. Add butter or oil, swirling to coat pan, and carefully crack egg into the skillet. For sunny-side up, cook until the white is set and the outer edges start to curl up. If you prefer an over-easy egg, flip it and cook an additional 30 seconds. Place egg on a slice of bread and top with arugula, roasted red pepper, aioli, and second slice of bread.
Also great for: Anything with shrimp or chicken, dips, scrambled eggs, and cooked grains.
