Bacalao con Huevos, or Codfish and Eggs Scramble, is a staple dish in the Dominican Republic, especially during Lent. Growing up, my family followed the tradition of giving up meat on Fridays, so dishes like Pastelón de Berenjena (Eggplant Lasagna) or Lentil Stew with Shrimp often made their way to our table. This particular recipe—fluffy scrambled eggs mixed with tender, salted cod, sautéed onions, and bell peppers—was one of my favorites.
Salted cod is a key ingredient in Dominican cuisine, used in everything from hearty stews to simple weeknight meals. Whether you’re observing Lent or just looking for a quick, protein-packed dish, this Bacalao con Huevos is a delicious way to enjoy the bold, comforting flavors of the Caribbean.
I love sharing traditional Dominican and Latin-inspired dishes that bring a taste of home to every kitchen, just like MangĂş con los Tres Golpes (Mashed Plantains with Fried Cheese, Eggs, and Salami) or Arroz con MaĂz (Rice with Corn).
Whether you’re observing Lent or simply looking for a quick and delicious seafood dish, this Bacalao con Huevos is a must-try.
What is Bacalao con Huevos (Codfish with Eggs)?
Bacalao con Huevos is a simple yet flavorful dish made with dried, salted codfish and eggs, sautéed with onions and peppers. It’s commonly enjoyed in the Dominican Republic during Lent, but it’s also a year-round favorite because of its delicious, savory taste. The dish is quick to prepare and pairs well with perfectly cooked white rice, tostones, or even a warm slice of crusty bread.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 25 minutes, perfect for busy weeknights.
- Protein-Packed – A healthy and satisfying meal.
- Versatile – Enjoy it with rice, tostones, or even in tacos or empanadas.
- Authentic Dominican Flavor – A true taste of home with simple, traditional ingredients.
Ingredients
To make Bacalao con Huevos, you’ll need:
- Vegetable oil – Prevents sticking and enhances flavor. Feel free to use olive oil for a richer taste.
- Red onion – Adds sweetness and depth.
- Red bell and green peppers – For color and a fresh, mild sweetness.
- Dried, salted codfish (bacalao) – The star ingredient, rehydrated and desalted before cooking.
- Complete seasoning (without salt) – For added flavor.
- Large eggs – The perfect protein-rich addition.
Step-by-Steps Instructions
Prepare the Bacalao
- Soak the bacalao in warm water for 24 hours, changing the water 2-3 times to remove excess salt.
- Rinse well and break it into small chunks.
- Rinse again and drain all the water before cooking.
Pro Tip: Don’t skip the soaking process. This step ensures the codfish is tender and not overly salty.
Shortcut Tip: If you don’t have time to soak the fish, you can also boil the cod in plenty of water for 15 minutes, then drain and rinse it one more time. The goal is to remove as much salt as possible while keeping the fish tender and flavorful.
Cook the Bacalao and Eggs
- Heat oil in a large skillet over medium heat.
- Add onion and bell peppers. Sauté for 2-3 minutes until soft.
- Toss in the bacalao and seasoning. Stir and let simmer for 10 minutes.
- Crack the eggs directly into the skillet, stirring until fully cooked (about 5 minutes).
Pro Tip: If the dish tastes too salty after adding the eggs, mix in 1-2 more eggs to balance the flavors.
Serving Suggestions
This dish is best enjoyed fresh and warm. Here are some delicious pairings:
- With white rice – The classic Dominican way.
- With tostones – Crispy plantains add the perfect contrast.
- In a tortilla – Try it as a filling for tacos or empanadas.
- With Arroz con MaĂz (Rice with Corn) – A sweet and savory combination.
Recipe Variations
Want to switch things up? Try these variations:
- Bacalao Guisado (Stewed Bacalao) – Instead of scrambling with eggs, make a hearty stew with potatoes, tomatoes, and onions.
- Garlic Lover’s Bacalao – Add minced garlic while sautéing for an extra depth of flavor.
- Herb-Infused Bacalao – Mix in cilantro or parsley for a fresh, herby touch.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container for 3-4 days.
- Freezing: Freeze for up to 2-3 months in a sealed container.
- Meal Prep: You can soak and desalt the bacalao ahead of time and store it in the fridge until ready to use.
Frequently Asked Questions
What is bacalao?
Bacalao is salted, dried codfish, preserved through salting and drying—a method dating back centuries. It’s a key ingredient in Dominican, Spanish, and Portuguese cuisine and is especially popular during Lent.
Can I prepare bacalao ahead of time?
Yes. You can soak and desalt the bacalao in advance and store it in the fridge until you’re ready to cook.
Can I use fresh cod instead of salted cod?
Yes, but fresh cod won’t have the same deep, savory flavor. If using fresh cod, adjust the seasoning to compensate for the missing salt.
More Dominican Recipes You’ll Love
Looking for more Dominican Lent-friendly dishes? Try these:
- Lentil Stew with Shrimp – A comforting, protein-rich dish.
- Pan Fried Salmon Fillet with Salsa – Light and flavorful.
- Tuna Avocado Tostadas – A fresh and easy meal idea.
- Fried Fish Tacos with Lime Slaw – Crispy, zesty, and delicious.
Bacalao con Huevos (Codfish and Eggs Scramble)
Author:Equipment
Ingredients
- 3 tablespoons vegetable oil
- 1 small red onion , diced
- 1/2 red bell pepper , diced
- 1/2 green bell pepper , diced
- 12 oz pack bacalao (dried, salted codfish)
- 1 teaspoon complete seasoning , without salt
- 4 large eggs
Instructions
- Soak the bacalao in warm water for at least 24 hours, changing the water 2-3 times. Rinse well. Break the bacalao into small chunks and rinse again twice. Drain all the water.
- In a large skillet, heat oil over medium heat. Add the onion and peppers. Sauté, stirring occasionally, for about 2-3 minutes until onions start to soften. Toss in the bacalao and the all-purpose seasoning. Stir everything together and let simmer for about 10 minutes.
- Crack the eggs and add to the skillet. Stir everything together until well combined and eggs have cooked through, about 5 minutes.
- Served warm with a side of white rice or tostones.
Video
Notes
- Don’t skip the soaking process. This step ensures the codfish is tender and not overly salty.
- Shortcut Tip: If you don’t have time to soak the fish, you can also boil the cod in plenty of water for 15 minutes, then drain and rinse it one more time. The goal is to remove as much salt as possible while keeping the fish tender and flavorful.
- If the dish tastes too salty after adding the eggs, mix in 1-2 more eggs to balance the flavors.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Cat says
Hi, Do you happen to know how many calories are in this dish. If you know the macro breakdown even better!
Vanessa says
Hi Cat,
I do not have that information yet. But we’re adding nutritional information to all of our recipes very soon. Stay tuned.
Ros Emely says
Great recipe! I am Dominican too and my mother makes this dish which always turns out delicious. I make eggplant with scramble eggs too.
Vanessa says
Hi Ros, my grandmother use to make eggplant with eggs too. I have never been a fan of eggplant, but lately I have been thinking of giving it another try. Thanks for reading!