Bacalao con Huevos (Codfish and Eggs Scramble)
Bacalao con Huevos (Codfish and Eggs) is a classic Dominican dish, perfect for Lent or any time you want a quick and flavorful meal. Learn how to prepare this easy, protein-packed recipe with tender salted cod, fluffy eggs, and vibrant seasonings. Ready in just 25 minutes!
Servings: 4 servings
Calories: 242kcal
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
Calories: 242kcal | Carbohydrates: 4g | Protein: 21g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 200mg | Sodium: 201mg | Potassium: 510mg | Fiber: 1g | Sugar: 2g | Vitamin A: 792IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg