Hogao con Huevos Pericos (Dairy-Free)

Ingredients

• 2 medium Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 1/4 tsp Annatto Powder (Achiote)
• 8 large Eggs
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Prepare your ingredients: Dice the 2 medium tomatoes into small pieces. Finely chop the 1 medium onion. Mince the 2 cloves of garlic.
2. 2Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the chopped onion and minced garlic. Cook, stirring often, for 3-5 minutes, or until the onion is soft and translucent.
3. 3Add the diced tomatoes and 1/4 teaspoon of annatto powder (achiote) to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down into a sauce and the mixture has thickened. The sauce should look jammy.
4. 4While the hogao cooks, crack the 8 large eggs into a medium bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Whisk the eggs, salt, and pepper together until well combined and slightly frothy.
5. 5Pour the whisked eggs into the skillet with the cooked hogao sauce. Reduce the heat to medium-low (300°F / 150°C).
6. 6Cook the eggs, stirring gently with a spatula, for 3-5 minutes, or until they are cooked through but still moist. You want them to be softly scrambled and fully set.
7. 7Serve the hogao con huevos pericos immediately.

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