Bacalao con Huevos (Codfish and Eggs Scramble)
Codfish and Eggs Scramble (Bacalao con Huevos) is an easy and delicious meatless dish perfect for a quick Friday night meal.
Servings: 4 servings
Calories: 242kcal
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.
Notes
- Don't skip the soaking process, this is what gets it super tender and flavorful.
- Since the bacalao is already salted, there is no need to add any additional salt. If after adding the eggs you find the dish to be too salty, add in 1 or 2 more eggs.
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