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!
Why we ❤️ it
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.
Revoltillo de huevos (scrambled eggs).
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.
You can pair this dish with boiled "víveres" (yuca, batata, or auyama), or pan de agua, and even mangú. It also goes great with casabe.
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[Recipe + Video] Revoltillo de Huevos (Scrambled Eggs a la Dominicana)
- 2 tablespoons olive oil
- ¾ cup diced tomato
- 1 bell pepper, , cut into small cubes
- 1 large red onion, , cut into small cubes
- 8 egg, (medium)
- 1 teaspoon salt, , or to taste
- ½ teaspoon pepper , (freshly-cracked, or ground), or more, to taste
- 1 tablespoon 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.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.