Dominican Scrambled Eggs with Tomatoes (Revoltillo de Huevos con Tomates)

Step 1

Chop tomatoes, onions and peppers. Set aside.

Step 2

Whisk eggs in a bowl. Set aside.

Step 3

In a large skillet, add corn oil over medium high heat.

Step 4

Once heated, add the onions, peppers and salt.

Step 5

Stir for about a minute or 2.

Step 6

Add the chopped tomatoes and allow them to become tender.

Step 7

As they do, use a fork to crush the tomatoes further. Cook until the mixture liquid reduces by about half.

Step 8

Add the eggs and lightly spread over top allowing the eggs to cook for about 45 seconds before stirring again.

Step 9

Once you stir again, repeat the 45 second or so wait and stir.

Step 10

Add the white vinegar and stir every 30 seconds until eggs are cooked through.

Step 11

Enjoy with boiled or mashed green plantains, toasted bread or any other side preferred.