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.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
4 servings


Fried Zucchini:

  • 1 extra large zucchini - halved lengthwise, seeded, and cut into French fries

  • 1 cup all-purpose flour

  • 1 pinch Italian seasoning, or to taste

  • 1 cup vegetable oil, or as needed

  • salt to taste


  • 1 tablespoon olive oil

  • 1 onion, chopped, or to taste

  • 1 clove garlic, minced, or to taste

  • 1 teaspoon minced fresh ginger, or to taste

  • 2 pounds fresh tomatoes, roughly chopped

  • 8 hard-boiled eggs, peeled

  • 3 tablespoons soy sauce

  • 1 tablespoon white sugar

  • 2 cups cooked rice


  1. Preheat the oven to 200 degrees F (95 degrees C).

  2. Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.

  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.

  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.

  5. Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

Cook's Note:

Use a zucchini that is 24 inches long.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

995 Calories
70g Fat
72g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 995
% Daily Value *
Total Fat 70g 90%
Saturated Fat 13g 63%
Cholesterol 424mg 141%
Sodium 872mg 38%
Total Carbohydrate 72g 26%
Dietary Fiber 7g 25%
Total Sugars 16g
Protein 23g
Vitamin C 62mg 312%
Calcium 132mg 10%
Iron 5mg 29%
Potassium 1289mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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