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egg stew

mexicrave avatar
Recipe by
Adriana Torres
@mexicrave
El Paso, TX

One of my favorite breakfasts is this egg stew or, caldillo de huevo, in Spanish. Dipping a warm bolillo to soak up the delicious broth is a must!

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For egg stew

  • 6
    eggs
  • 3
    roma tomatoes
  • 1
    large potato
  • 1/2
    medium white onion, minced
  • 1
    garlic clove, minced
  • 2
    jalapeños, sliced (adjust according to taste)
  • bunch
    fresh cilantro
  • 1 1/2 c
    water
  • 1 Tbsp
    tomato bouillon
  • 1 Tbsp
    chicken bouillon
  • 1 tsp
    black pepper
  • 1 Tbsp
    cooking oil

How To Make egg stew

  • 1
    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.
  • 2
    Beat eggs and pour onto the onions and tomato mixture. Cook, stirring the egg, and incorporate it into the vegetables.
  • 3
    Once egg has cooked, add water. Bring to a boil. Stir in bouillon and pepper. Taste and add additional seasoning according to taste.
  • 4
    Turn heat off. Stir in cilantro. Serve with bread or warm corn tortillas.
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