Revoltillo de huevos

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  • 6 large eggs
  • 4 tomatoes chopped, roma tomatoes
  • 1 cup mixed bell peppers we used red, green and orange
  • 2 tbsp corn oil
  • 1/4 cup onions chopped
  • 1 tbsp salt
  • 2 tbsp white vinegar



  • Chop the tomatoes, onions, and peppers
  • Whisk the eggs in a bowl
  • Heat corn oil in a large skillet over medium-high heat
  • Add the onions, peppers, and salt to the skillet
  • Stir for about 1-2 minutes
  • Add the chopped tomatoes and cook until tender. Crush the tomatoes with a fork as they cook
  • Continue cooking until the liquid reduces by about half
  • Pour in the eggs and spread them lightly over the mixture. Allow the eggs to cook for about 45 seconds before stirring
  • Stir and repeat the 45-second wait and stir process
  • Add the white vinegar and stir every 30 seconds until the eggs are fully cooked
  • Serve with boiled or mashed green plantains, toasted bread, or your preferred side