Revoltillo de Huevos (Scrambled Eggs a la Dominicana) is simple-to-cook, and it adds a whole new dimension to breakfast. We love this recipe!
This Revoltillo de Huevos (Dominican Scrambled Eggs), can be a part of the perfect meal to start the day. Breakfast in the Dominican Republic can be as simple or as complex as it comes.
From a simple cup of "café con leche" (latte) to Los Tres Golpes with all the fittings, we have so much to offer for the first meal of the day.
It is also a very versatile dish that we can adapt to our tastes.
About this recipe
This version of revoltillo was my mom's favorite combination, and some of the vegetables commonly found in any Dominican kitchen.
You can get creative and add or substitute vegetables you might like.
Revoltillo de Huevos (Scrambled Eggs a la Dominicana)
- 2 tablespoons of olive oil
- ¾ cup of diced tomatoes
- 1 bell pepper, , cut into small cubes
- 1 large onion, , cut into small cubes
- 8 eggs
- 1 teaspoon of salt, , or to taste
- ½ teaspoon of pepper, , or more, to taste
- 1 tablespoon of minced parsley, (optional)
Cook vegetables: Heat a tablespoon of oil in a large skillet over medium heat. Add tomato, bell pepper, onion, and cook and stir until the vegetables are cooked through.
Cook eggs: Add the eggs, stir until the eggs set. Season with salt and pepper to taste. Garnish with parsley.
Serving: Serve with toasts or mangú.