Longaniza Egg Scramble
Servings: 4
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Dominican-style scrambled eggs with browned longaniza, peppers, onions, and avocado on the side. Big flavor, simple steps.
Ingredients
- 8 large eggs
- 8 oz longaniza diced (about 225 g)
- 1 bell pepper diced
- 1 small onion diced
- 1 teaspoon oregano oregano dominicano preferred
- Salt and black pepper to taste
- 2 avocados sliced
- Optional: 1 tablespoon chopped cilantro
- Optional: lime wedges
Instructions
Brown the Longaniza
- Heat a large skillet over medium heat.
- Add diced longaniza and cook 6 to 8 minutes, stirring occasionally, until browned and slightly crispy.
Drain Excess Fat
- Transfer longaniza to a plate lined with paper towel.
- Carefully drain excess fat from the skillet, leaving about 1 tablespoon behind for flavor.
Cook the Vegetables
- Add peppers and onions to the same skillet.
- Sauté 4 to 5 minutes until softened and fragrant.
Whisk the Eggs
- In a bowl, whisk eggs with oregano, salt, and pepper.
Scramble
- Return longaniza to the skillet.
- Pour in eggs and reduce heat to medium-low.
- Gently fold with a spatula until just set and still soft, about 3 to 5 minutes.
- Do not overcook.
Serve
- Divide scramble among 4 plates.
- Serve with ½ avocado per person.
- Finish with cilantro or a squeeze of lime if desired.
Nutrition
Calories: 479kcal | Carbohydrates: 14g | Protein: 28g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 368mg | Sodium: 495mg | Potassium: 859mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1605IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 3mg
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