Vegetarian Huevo Saltado

Directions

Ingredients :

1 extra large zucchini – halved lengthwise

seeded

and cut into French fries

1 cup all-purpose flour

1 pinch Italian seasoning

or to taste

1 cup vegetable oil

or as needed

salt to taste

1 tablespoon olive oil

1 onion

chopped

or to taste

1 clove garlic

minced

or to taste

1 teaspoon minced fresh ginger

or to taste

2 pounds fresh tomatoes

roughly chopped

8 hard-boiled eggs

peeled

3 tablespoons soy sauce

1 tablespoon white sugar

2 cups cooked rice

Methods :

Preheat the oven to 200 degrees F (95 degrees C).

Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.

Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.

Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.

Plate by scooping saltado over a bowl of rice. Top with zucchini fries.