Tomaticán – stewed tomatoes with scrambled egg
A summer dish from Cuyo, in Mendoza and San Juan, for when tomatoes are ripe: tomatoes cooked down with onion to a thick sauce and stirred with eggs, with homemade bread for dipping. Some add sweetcorn, peppers or courgette, or day-old bread straight into the pan.
- 40 minTime
- 25 minHands-on
- 4Portions
- ≈ $ 2.450per portion
- 590kcal per portion
Ingredients for 4 portions
- 1.2 kgTomato, ripe, peeled and chopped
- 2Yellow onions, chopped
- 2 clovesGarlic, chopped
- 3 tbspOlive oil
- 1 tspOregano
- 3 mlChili flakes
- 8Eggs
- to tasteSalt
- to tasteBlack pepper
On the side
- 400 gBread, sliced
Method
- Cut a cross in the base of each tomato, plunge them into boiling water for a minute and peel. Chop the tomatoes, onions and garlic.
- Heat the oil in a large frying pan or wide pan over a medium heat and cook the onion and garlic for about 8 minutes, until the onion is soft and translucent.
- Add the tomatoes, oregano, chilli flakes and some salt. Simmer uncovered for about 15 minutes, stirring now and then, until the tomatoes have broken down into a thick sauce.
- Lightly beat the eggs with salt and pepper and pour them into the tomato sauce. Turn the heat down and stir gently for 3–4 minutes, until the eggs have just set but are still creamy.
- Serve the tomaticán straight away, with bread for dipping.
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).
