Bacalao con huevos (codfish with egg) is tasty, filling, light in calories, and very low in carbs. This is one of my favorite bacalao Lenten dishes, and our recipe gives you a choice to combine it with tayota or potato. It's perfect to serve for lunch, dinner, and even breakfast.
By - Reviewed: . Original: Jan 16, 2017
Why we ❤️ it
Bacalao con huevo is the kind of dish a responsible adult should be serving these days to make up for the Habichuelas con dulce excesses of the Lenten season. Codfish is an important part of our Lent dishes and traditions; this is the simplest way to serve bacalao.
Let us all pretend to be responsible adults until it comes naturally to us and enjoy this marvelous dish.
Variations
I love to merge this dish with Tayota con huevos - another Dominican classic - para rendirlo (add bulk), which makes it more healthful, filling, and inexpensive. This was a mainstay of our Cuaresma (Lent) menus in my parental home.
I have seen this dish with potato (same process as tayota in the recipe). I love that version too, so you may want to try it.
And you can also leave out the egg and make it with potato or tayota only.
Codfish with egg serving suggestions.
Serving suggestions
This scrumptious cod fish with eggs can be paired with various side dishes: My favorites when serving it for a weekend breakfast are Boiled yuca, Mashed yautía, or Mazamorra pumpkin mash. Serve with some slices of avocado.
For lunch, I love it served with Arroz blanco rice (and concón!), Ensalada hervida salad, and Habichuelas guisadas beans. Another great combination is a flavorful Moro de habichuelas, and to complete this wonderful meal, Tostones (fried green plantains) or Fritos maduros (fried ripe plantains).
Top tips
- De-salting codfish: It's important that you remove the salt from bacalao before you sautee it. How long it takes to desalt depends on the brand and quality. If you have the time, rinse it well and leave it submerged in water overnight (in the fridge) before boiling it in clean water. Soaking overnight it's typically not necessary, but might be helpful in some cases where the bacalao is of lower quality.
- Keto: This makes a fantastic keto dish if you add Toyota to the dish, serve it with more avocado, and leave the rice out.
About this recipe
Bacalao con huevo used to be a very humble dish, as historically, bacalao was an inexpensive fish (comida de pobre) with a long history tying it to the Lenten period, going back to Spain before colonial times. Eggs also have been part of the Easter tradition.
Dominican cooks will make small changes to this dish (like adding tayota or potato), but it's most commonly made without either.
Does your family make this differently? Please share your tips in the comments!
Video
Recipe
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Bacalao con Huevo [Video+Recipe] Codfish with Egg
Ingredients
- 1 pound bacalao, (salted codfish) (450 gr)
- 2 tayota (chayote), or 4 large potatoes (optional)
- 2 tablespoons olive oil, (30 ml)
- 1 medium red onion , diced (150 g)
- 3 cloves garlic, crushed (15 gr)
- 1 bell pepper, diced
- 1 large tomato, diced (250 gr)
- 4 medium eggs, lightly beaten
- ½ teaspoon salt, (or more, to taste)
- ½ teaspoon pepper , (freshly-cracked, or ground) (or more, to taste)
- 3 sprigs parsley, chopped
Instructions
1. Boiling tayota or potato and codfish
Rinse the bacalao to wash off as much salt as possible. Peel and cut tayotas or potatoes into quarters (if you want to add either, this is optional).Place bacalao (and tayota or potato) in a large pot. Boil in a gallon [4 l] of water until the tayota or potato is tender (20 - 25 mins), and the bacalao flakes off – remove whichever cooks first if it doesn't happen simultaneously. Remove the pot from the heat and discard the water.Taste the bacalao, if it still is too salty, submerge in clean water and let it rest for half an hour. Cool everything to room temperature.
2. Chopping and cleaning
- Remove the skin and core of the tayotas, as well as any of the fibrous parts around the pit. If you used potatoes, peel them. Cut into either into cubes. Remove the skin and bones of the bacalao. Shred into spoon-sized pieces.
3. Sauteing
- Heat the oil over medium-low heat in a large pan.Add onion and cook and stir until it starts to become translucent. Add garlic, and cook and stir for 30 seconds. Add bell pepper and tomato. Cook and stir for 2 minutes. Add tayota (or potato) and bacalao, cook, and stir until everything is well mixed and heated through.Pour in eggs, cook stirring until the eggs set. Season with salt and pepper to taste.
4. Serve
- Sprinkle with parsley. Remove from the heat and serve.See serving suggestions above the recipe.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More bacalao recipes
Codfish is an ancestral ingredient in our country. Read more about the history of bacalao and our classic bacalao recipes. Don't miss our classic Bacalao guisado, my favorite Ensalada de bacalao, Bacalaito fritters, and these non-traditional bacalao and potato fritters.
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