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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1extra large zucchini - halved lengthwise, seeded, and cut into French fries
- 1cup all-purpose flour
- 1pinch Italian seasoning, or to taste
- 1cup vegetable oil, or as needed
- salt to taste
- 1tablespoon olive oil
- 1onion, chopped, or to taste
- 1clove garlic, minced, or to taste
- 1teaspoon minced fresh ginger, or to taste
- 2pounds fresh tomatoes, roughly chopped
- 8hard-boiled eggs, peeled
- 3tablespoons soy sauce
- 1tablespoon white sugar
- 2cups cooked rice
Instructions
Step 1
Preheat the oven to 200 degrees F (95 degrees C).Step 2
Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.Step 3
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.Step 4
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.Step 5
Plate by scooping saltado over a bowl of rice. Top with zucchini fries.