Experience a delightful twist on the classic Peruvian lomo saltado with this vibrant vegetarian version. Featuring crispy zucchini fries, succulent tomatoes, and perfectly hard-boiled eggs, this dish is a celebration of fresh flavors and textures. It's a fantastic way to use your garden's bounty and create a memorable meal.

Follow The Directions

01

Step

2 mins

Preheat the oven to 200 degrees F (95 degrees C).

02

Step

5 mins

Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.

03

Step

6 mins

Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.

04

Step

37 mins

Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.

05

Step

1 mins

Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

For extra flavor, consider adding a splash of vinegar (red or white) to the tomato mixture during the last 10 minutes of simmering.
Feel free to experiment with different herbs and spices in the flour mixture for the zucchini fries. Smoked paprika or garlic powder would be delicious additions.
If you prefer softer fries, skip the second frying and simply keep them warm in the oven after the initial fry.
For a richer flavor, use homemade vegetable stock or broth in place of some of the water when simmering the tomato mixture.

Adrienne Orn

Written by

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