Egg Stew – Caldillo de Huevo
My cooking techniques are neither calculated nor sophisticated but on more than one occasion I have been told, “you cook just like your father,” and that, my friends, is a great compliment. My dad was the first foodie I encountered. Not only did he appreciate good meals but he also expected them. Whether a simple picadillo burrito or an intricate three-course meal, he knew quality, and demanded it. I remember the first time I made boneless short ribs with vegetables in a red wine sauce. The darn ribs would not cooperate and four hours in the oven later, they were still as tough as rubber. Needless to say, dinner wasn’t served until a quarter to nine. I twirled my thumbs nervously as my dad grabbed a fork and dug around the ceramic pot. After a mouthful of yumminess he nodded and gave me his iconic thumbs up. Sweat off the forehead – I passed the test.
One of his favorite breakfasts was this egg stew or caldillo de huevo in Spanish. He loved dipping a bolillo into the spicy, savory broth after he had finished scooping up the egg and potatoes with his spoon. My mother made this dish for him quite often and the rest of us… well, we did not object.
It is absolutely delicious.
3 small tomatoes, roughly chopped
1 large potato, diced
1/2 medium onion, diced
1 rage garlic clove, minced
1-2 jalapeños (according to taste) sliced
handful, fresh cilantro
1 1/2 cups water
1 tbsp tomato bouillon
1 tbsp chicken bouillon
1/2 tbsp. ground pepper
1 tbsp cooking oil
In a medium pan, heat cooking oil and add potatoes. Cook for 3-5 minutes. Add onions, jalapeños, garlic, and tomato. Sauté until vegetables are soft.
Beat eggs and pour onto the onions and tomato mixture. Cook, stirring the egg, and incorporate it into the vegetables.
Once egg has cooked, add water. Bring to a boil. Stir in bouillon and pepper. Taste and add additional seasoning according to taste.
Turn heat off. Stir in cilantro. Serve with bread or warn corn tortillas.