Dominican Scrambled Eggs with Tomatoes (Revoltillo de Huevos con Tomates)

5 from 1 vote

Dominican Scrambled Eggs with Tomatoes (Revoltillo de Huevos con Tomates)

Classic Dominican scrambled eggs with tomatoes. We call it "Revoltillo de Huevos con tomates" in this case with tomatoes but the combination possibilities are endless.

Prep Time10

Cook Time15

Course: Breakfast

Cuisine: Dominican

Keyword: dominican breakfast recipe, dominican recipe, dominican scrambled eggs, dominican scrambled eggs with tomatoes, how to make revoltillo de huevos, huevos revueltos dominicanos, revoltillo de huevos, revoltillo de huevos con tomate, tomato and eggs casserole, tomato and eggs recipe

Servings: people

Ingredients

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

Instructions

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.