Vegetarian Huevo Saltado recipe
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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
Nutrition Info
- 994.5 caloriescarbohydrate: 71.6 gcholesterol: 424 mgfat: 69.9 gfiber: 6.9 gprotein: 23.4 gsaturatedFat: 12.5 gservingSize: -sodium: 871.5 mgsugar: 15.9 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Huevo Saltado
Directions
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Preheat the oven to 200 degrees F (95 degrees C).
Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning, shake to coat well.
Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
Plate by scooping saltado over a bowl of rice. Top with zucchini fries.