Vegetarian Huevo Saltado

This vegetarian version of lomo saltado, a favorite Peruvian dish, is perfect to use up eggs and a garden full of zucchinis and tomatoes.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 995 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• salt to taste
• 1 tablespoon olive oil
• 3 tablespoons soy sauce
• 1 cup vegetable oil, or as needed
• 2 cups cooked rice
• 1 clove garlic, minced, or to taste
• 1 pinch Italian seasoning, or to taste
• 1 onion, chopped, or to taste
• 1 teaspoon minced fresh ginger, or to taste
• 8 hard-boiled eggs, peeled
• 1 extra large zucchini - halved lengthwise, seeded, and cut into French fries
• 2 pounds fresh tomatoes, roughly chopped

Recipe Instructions

Step 1

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

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.