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Vegetarian Huevo Saltado

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Vegetarian Huevo Saltado

Directions

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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.
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