Quirky Foodster

Breakfast

Revoltillo Cubano

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Ingredients

  • - 4 Large eggs
  • - 0.5 medium Onion, finely diced
  • - 0.5 medium Green bell pepper, finely diced
  • - 1 medium Tomato, diced
  • - 30 ml (2 tbsp) Olive oil
  • - 1 Garlic clove, minced
  • - 0.5 tsp Fine sea salt
  • - 0.25 tsp Ground black pepper

Method

  1. Crack the eggs into a bowl and whisk until fully combined; season with salt and pepper.
  2. Heat the olive oil in a non-stick skillet over medium heat.
  3. Add the onion and green pepper, and cook until softened, about 4 minutes.
  4. Add the garlic and tomato, and cook for a further 2 minutes until the tomato breaks down slightly.
  5. Pour in the whisked eggs and reduce the heat to low.
  6. Gently fold the eggs with a spatula until softly set but still moist, about 3 minutes.
  7. Remove from the heat immediately and serve warm.

Introduction: Revoltillo is the Cuban approach to scrambled eggs, softly cooked and often folded through with diced onion,
tomato and green pepper — the same holy trinity of aromatics, known as sofrito, that underpins much of Cuban
cooking.

Cultural Background: Revoltillo is the Cuban approach to scrambled eggs, softly cooked and often folded through with diced onion,
tomato and green pepper — the same holy trinity of aromatics, known as sofrito, that underpins much of Cuban
cooking. It is a home-kitchen staple rather than a restaurant dish, eaten for a quick breakfast or a light supper, and
reflects the practical, ingredient-thrifty character of everyday Cuban home cooking.

Tips: Cook the eggs low and slow for the softest, creamiest curds. Have the sofrito fully softened before adding the eggs so the eggs do not overcook while waiting.

Variations: Some cooks stir in a spoonful of tomato sauce for a deeper red colour and flavour. Diced ham can be added with the sofrito for a heartier version. No authentic egg-free version exists for this dish; not converted.

Storage: Best eaten immediately; not recommended for storage as texture suffers.

Reheating: Reheat gently in a covered skillet over low heat for 1-2 minutes, stirring often.

Nutrition: Per serving: 210 kcal, 13g protein, 6g carbohydrates, 15g fat, 1g fibre, 420mg sodium.

FAQs

Q: Can I make this dairy-free?
A: Yes, the recipe contains no dairy as written.

Q: What is sofrito?
A: A base of sautéed onion, green pepper, garlic and tomato used throughout Cuban cooking.