Ingredients
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1/4 cup olive oil, divided
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1/4 cup unsalted blanched dry roasted peanuts
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1 red bird's eye chili, seeds and ribs removed and finely chopped
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3 garlic cloves, minced
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1 tablespoon paprika
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1/2 teaspoon ground ginger
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1 1/2 teaspoons chili powder
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5 hard-boiled eggs, peeled and chopped
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2 tomatoes, chopped
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2 teaspoons chopped cilantro
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1 tablespoon soy sauce
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1 lime, juice of
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1/2 teaspoon salt
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2 small red onions, finely chopped
Instructions
- Heat two tablespoons of the olive oil in a large saute pan over low heat.
- Add the peanuts and saute until golden, about five minutes.
- Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.
- Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.
- Transfer to a bowl.
- Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.
- Serve at room temperature.