VEGETARIAN HUEVO SALTADO
My wifey is Peruvian and a favorite dish is called lomo saltado, which tastes better than the ingredients are strange -- beef and onions over French fries. This vegetarian recipe is perfect if you do not know what to do with those huge zucchinis and all of those tomatoes that you've grown. Free-range eggs from chickens would be a bonus. This recipe has a number of steps, but is totally worth it.
Provided by misobrilliant
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 994.5 calories, Carbohydrate 71.6 g, Cholesterol 424 mg, Fat 69.9 g, Fiber 6.9 g, Protein 23.4 g, SaturatedFat 12.5 g, Sodium 871.5 mg, Sugar 15.9 g
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Ruhi Nana
[email protected]I'm not a big fan of tofu, but I really liked it in this recipe. It was crispy and flavorful, and it added a nice protein boost to the dish.
Rital Mohamed
[email protected]This dish was so easy to make and so delicious! I used sweet potatoes instead of regular potatoes, and it turned out great.
Captain Seven deadly sins
[email protected]I'm always looking for new and exciting vegetarian recipes, and this one definitely fits the bill! The combination of flavors and textures was amazing.
Jerrod Brown
[email protected]This is a great recipe for a crowd. I made it for a party, and it was a hit! Everyone loved the crispy potatoes and the flavorful tofu.
Music Lover2416
[email protected]I'm not a vegetarian, but I'm always looking for ways to reduce my meat consumption. This dish is a great way to do that without sacrificing flavor.
Aahlia Khan
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the crispy potatoes and the flavorful tofu.
Mr Tawhid ff 69
[email protected]I'm always looking for new vegetarian recipes, and this one is a keeper! It's easy to make, it's healthy, and it's delicious.
Anshu Lama
[email protected]This was a great way to use up leftover vegetables. I added some chopped bell peppers and onions to the mix, and it turned out great.
Kusiima Robson
[email protected]I'm not a big fan of tofu, but I really liked it in this recipe. It was crispy and flavorful, and it added a nice protein boost to the dish.
Uma thapa
[email protected]This dish was a bit too spicy for my taste, but it was still very good. I would recommend using less chili peppers if you don't like spicy food.
Lingam
[email protected]I followed the recipe exactly, and it turned out perfectly! The potatoes were crispy, the vegetables were tender, and the tofu was flavorful. I will definitely be making this again.
Tabassum
[email protected]This is a great recipe for a quick and easy weeknight meal. It's healthy and delicious, and it's a great way to get your veggies in.
Kandenu Mary
[email protected]I'm not a vegetarian, but I really enjoyed this dish! The flavors were amazing, and the tofu was a great source of protein.
Ki Te hanairo
[email protected]This was my first time making huevo saltado, and it was a success! The tofu was a great substitute for eggs, and the vegetables were cooked perfectly. I'll definitely be making this again.
Susila Susil
[email protected]I've made this recipe several times now, and it's always a hit! It's a great way to use up leftover vegetables, and it's so flavorful and satisfying.
Zra Lewany
[email protected]This dish was so easy to make and so delicious! I used sweet potatoes instead of regular potatoes, and it turned out great. I'll definitely be adding this to my regular rotation of recipes.
Geremew Dereje
[email protected]I'm always looking for new and exciting vegetarian recipes, and this one definitely fits the bill! The combination of flavors and textures was amazing, and I loved the crispy potatoes.
Tyler Gillen
[email protected]This vegetarian take on the Peruvian classic was a hit with my family! The potatoes were perfectly crispy, the veggies were tender and flavorful, and the tofu added a nice protein boost. I'll definitely be making this again soon.