Eggs in Revoltillo

Ingredients

• a good sized onion chopped fine
• three fresh tomatoes
• one sweet green pepper
• six eggs

Method

1. 1

   Fry the chopped onion in butter until brown, then add tomatoes and green pepper.

2. 2

   Salt to taste and simmer until tomatoes are cooked.

3. 3

   Add beaten eggs and stir while cooking, serving soft like scrambled eggs.

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 8. The excerpt below is the record exactly as published.

Eggs in Revoltillo Boiled Rice Fried Plantains Fish in Escabeche New Potatoes Tenderloin Steak Lettuce Salad Guava Paste and Fresh Cheese Cocoanut Desert Fruit Coffee The olives should be served with cracked ice; the Aeles sausage (imported) in very thin slices. Eggs in Revoltillo. Fry in a little butter a good sized onion chopped fine; when brown, add three fresh tomatoes and one sweet green pepper cut into small bits. Salt to taste and let simmer until the tomatoes are quite cooked, then add six eggs

Cook this with the app: pantry check, scaling, and the assistant.