Egg Stew

Adriana Torres


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!


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 6
  • 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
  • 1 Tbsp
    tomato bouillon
  • 1 Tbsp
    chicken bouillon
  • 1 tsp
    black pepper
  • 1 Tbsp
    cooking oil

How to Make Egg Stew


  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.

Printable Recipe Card

About Egg Stew

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

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