Breakfast
Huevos con Salami Dominicano
The Quirky Foodster Team
Ingredients
- 150 g (5 oz) Dominican salami, diced
- 15 ml (1 tbsp) Vegetable oil
- 4 large Eggs
- 1/2 small White onion, finely chopped
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Method
- Heat oil in a skillet and fry the diced salami until crisp and lightly caramelized, about 4 minutes.
- Add the onion and cook 2 minutes until soft.
- Whisk eggs with salt and pepper, then pour into the skillet.
- Gently scramble the eggs with the salami until just set, about 2-3 minutes.
- Serve hot alongside mangú and fried cheese.
Introduction: Fried Dominican salami, a garlicky cured sausage distinct from Italian salami, is diced and crisped in a skillet before eggs are scrambled directly into the same pan.
Cultural Background: Fried Dominican salami, a garlicky cured sausage distinct from Italian salami, is diced and crisped in a skillet before eggs are scrambled directly into the same pan. It is one-third of the classic ‘tres golpes’ breakfast and a staple in Dominican households and colmados (corner stores) alike.
Tips: Dominican salami is saltier than Italian salami — taste before adding extra salt. Do not overcook the eggs; they should remain soft.
Variations: Add diced tomato for a lighter finish. Use turkey salami for a leaner version. Substitute a plant-based sausage crumble for the salami.
Storage: Best eaten fresh; leftovers keep refrigerated up to 1 day.
Reheating: Reheat briefly in a covered skillet over low heat to avoid rubbery eggs.
Nutrition: Calories: 320 | Protein: 19g | Carbs: 3g | Fat: 25g
FAQs
Q: What makes Dominican salami different?
A: It is more heavily seasoned with garlic and has a firmer, drier texture suited to frying rather than slicing thin.
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