Reviro – fried flour crumble with fried eggs
Simple everyday food from Misiones with Paraguayan roots: a dough of flour, water and salt fried in lard and broken up in the pan until it turns into small golden lumps. In the countryside it's eaten with mate cocido in the morning or afternoon, and as a meal with fried eggs, meat or a stew. Many fry it in oil instead of lard.
- 45 minTime
- 45 minHands-on
- 4Portions
- ≈ $ 800per portion
- 780kcal per portion
Ingredients for 4 portions
- 500 gPlain flour
- to tasteSalt
- 1Egg, for the dough (optional)
- ≈ 350 mlWater
- 100 gLard
On the side
- 1 tbspLard, for the eggs
- 4Eggs, to fry
Method
- Mix the flour with a teaspoon of salt and the egg in a bowl. Add the water a little at a time, stirring, to make a soft, sticky dough, thicker than a pancake batter.
- Melt the lard in a large heavy-based frying pan or cast-iron pot over a medium heat. Spread the dough out in the pan and let it fry undisturbed for about 5 minutes, until golden underneath.
- Turn the dough over and start breaking it up with a spatula. Keep turning it and chopping it into smaller and smaller pieces over a medium-low heat for 20–25 minutes, until it has all become small golden lumps, crisp outside and cooked through.
- Heat the remaining lard in another frying pan and fry the eggs for 3–4 minutes, until the whites are set but the yolks are still runny.
- Divide the reviro between plates and serve straight away with a fried egg on top.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
