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Vegetarian Huevo Saltado

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"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."
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1 h 10 m servings 995
Original recipe yields 4 servings


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  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; 69.9 71.6 23.4 424 872 Full nutrition

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