Name: Vegetarian Huevo Saltado
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 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

Directions

Step 1

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

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Step 2

Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
Step 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.
Step 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.
Step 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; protein 23.4g; carbohydrates 71.6g; fat 69.9g; cholesterol 424mg; sodium 871.5mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts