adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetarian Huevo Saltado
Vegetarian Huevo Saltado
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Egg, zucchini, and tomato Peruvian-inspired stir-fry, a delicious take on lomo saltado.
Ingredients:
  • 1 extra large zucchini - halved lengthwise, seeded, and cut into French fries
  • 1 cup all-purpose flour
  • 1 pinch Italian seasoning, or to taste
  • 1 cup vegetable oil, or as needed
  • salt to taste
  • 1 tablespoon olive oil
  • 1 onion, chopped, or to taste
  • 1 clove garlic, minced, or to taste
  • 1 teaspoon minced fresh ginger, or to taste
  • 2 pounds fresh tomatoes, roughly chopped
  • 8 hard-boiled eggs, peeled
  • 3 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 2 cups cooked rice
Instructions:
  • Preheat the oven to a toasty 200 degrees F (95 degrees C).
  • Add flour and Italian seasoning to the zucchini strips in a resealable plastic bag, then shake well to coat.
  • Preheat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry the coated zucchini slices for 3 minutes until golden. Drain on a wire rack, season with salt, then briefly fry again until lightly browned for about 3 minutes. Keep warm in the oven on the wire rack.
  • In a deep pot over medium heat, shimmer some olive oil. Sauté the onion until lightly browned, approximately 5 minutes. Stir in garlic and ginger, cooking for an additional 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
  • Serve the saltado over a bed of steamed rice and garnish with crispy zucchini fries.

Similar Recipes