Egg Stew

Adriana Torres

By
@mexicrave

One of my favorite breakfasts is this egg stew or, caldillo de huevo, in Spanish. Dipping a warm bolillo to soak up the delicious broth is a must!


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

6
eggs
3
roma tomatoes
1
large potato
1/2
medium white onion, minced
1
garlic clove, minced
2
jalapeños, sliced (adjust according to taste)
bunch
fresh cilantro
1 1/2 c
water
1 Tbsp
tomato bouillon
1 Tbsp
chicken bouillon
1 tsp
black pepper
1 Tbsp
cooking oil

Directions Step-By-Step

1
In a medium pan, heat cooking oil and add potatoes. Cook for 3-5 minutes. Add onions, jalapeños, garlic, and tomato. Sauté until vegetables are soft.
2
Beat eggs and pour onto the onions and tomato mixture. Cook, stirring the egg, and incorporate it into the vegetables.
3
Once egg has cooked, add water. Bring to a boil. Stir in bouillon and pepper. Taste and add additional seasoning according to taste.
4
Turn heat off. Stir in cilantro. Serve with bread or warm corn tortillas.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican