egg stew

Name: Egg Stew
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
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(es) fresh cilantro; 1 1/2 cup(s) water; 1 tablespoon(s) tomato bouillon; 1 tablespoon(s) chicken bouillon; 1 teaspoon(s) black pepper; 1 tablespoon(s) cooking oil

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Adriana Torres

El Paso, TX

Updated on Feb 7, 2015

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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prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

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 cups water
1 tablespoon tomato bouillon
1 tablespoon chicken bouillon
1 teaspoon black pepper
1 tablespoon cooking oil

How To Make egg stew

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.

Step 2

Beat eggs and pour onto the onions and tomato mixture. Cook, stirring the egg, and incorporate it into the vegetables.
Step 3

Once egg has cooked, add water. Bring to a boil. Stir in bouillon and pepper. Taste and add additional seasoning according to taste.
Step 4

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