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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1In 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.

2Beat eggs and pour onto the onions and tomato mixture. Cook, stirring the egg, and incorporate it into the vegetables.

3Once egg has cooked, add water. Bring to a boil. Stir in bouillon and pepper. Taste and add additional seasoning according to taste.

4Turn heat off. Stir in cilantro. Serve with bread or warm corn tortillas.

About this Recipe

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