👨‍🍳 作り方

1. 1

   Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes for hard-boiled eggs.

   ⏱️ 10 minutes
2. 2

   While the eggs are boiling, prepare the kachumbari. In a medium bowl, combine the finely diced tomatoes, red onion, chopped coriander, lemon juice, salt, and black pepper.

3. 3

   Stir the kachumbari mixture well to combine. Taste and adjust seasoning as needed.

   💡 プロのコツ: Finely chopping the vegetables ensures a better texture for the salsa.
4. 4

   Once the eggs are cooked, drain the hot water and immediately plunge them into ice-cold water to stop the cooking process and make them easier to peel.

5. 5

   Carefully peel the cooled hard-boiled eggs.

   💡 プロのコツ: Start peeling from the wider end of the egg.
6. 6

   Slice each egg in half lengthwise. You can also make a shallow cut across the egg to create a 'pasua' (split) effect.

7. 7

   Spoon a generous amount of the kachumbari mixture onto each egg half.

   💡 プロのコツ: Ensure each egg gets a good portion of the salsa.
8. 8

   Serve immediately as a snack or a light breakfast.