For the chili eggs, peel hard-boiled eggs and layer in a large jar or bowl.
Heat butter in a pan and sweat the chopped garlic cloves and onions until translucent.
Wash the peppers, remove the seeds, cut into thin strips and add to the onions with the chopped chili.
Deglaze with red wine, add tomato ketchup and sangrita and simmer on low heat for 5-10 minutes with the lid closed. Season with curry, salt and pepper.
Pour the vegetables over the eggs, allow to cool and ideally refrigerate overnight.
Now remove the chili eggs from the refrigerator, let them warm up to room temperature and serve decorated with cress.
Preparation Tip:
To make chili eggs you need Sangrita. This Mexican drink is a mix of tomato and orange juice, seasoned with salt, pepper, lime, Tabsasco, onion juice and Worcestershire sauce!
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