This is another classic Dominican recipe I grew up devouring. Soooooo good words can’t explain. I have made it many times before, but my mom was visiting me in AZ after a long time of not seeing her due to the pandemic. I felt that I just had to share this recipe made by her and not by me. Why? because I feel like anything she makes is pure gold. She’s got that magic touch. She is who taught me to cook. She is the base of all I know. If she’s around, who cares what I have to cook. Let’s showcase her!
One thing I must highlight is that you can use any other veggies to make this your own because no matter what, it will taste delicious. Especially when it is made with love. Wink, wink!
All that mushy stuff being said, here we go! Let’s get this Revoltillo started!!!
Dominican Scrambled Eggs with Tomatoes (Revoltillo de Huevos con Tomates)
- 6 large eggs
- 4 tomatoes chopped, roma tomatoes
- 1 cup mixed bell peppers we used red, green and orange
- 2 tbsp corn oil
- 1/4 cup onions chopped
- 1 tbsp salt
- 2 tbsp white vinegar
- Chop tomatoes, onions and peppers. Set aside.
- Whisk eggs in a bowl. Set aside.
- In a large skillet, add corn oil over medium high heat.
- Once heated, add the onions, peppers and salt.
- Stir for about a minute or 2.
- Add the chopped tomatoes and allow them to become tender.
- As they do, use a fork to crush the tomatoes further. Cook until the mixture liquid reduces by about half.
- Add the eggs and lightly spread over top allowing the eggs to cook for about 45 seconds before stirring again.
- Once you stir again, repeat the 45 second or so wait and stir.
- Add the white vinegar and stir every 30 seconds until eggs are cooked through.
- Enjoy with boiled or mashed green plantains, toasted bread or any other side preferred.