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Bakalao Scrambled: recipe illustration
Breakfast

Bakalao Scrambled

Scrambled eggs mixed with desalted salt cod, onions and tomatoes, a classic Aruban breakfast. The salty taste of the cod pairs perfectly with the softness of the eggs.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

267 kcal per serving

Protein
24.6 g
Carbohydrates
6.4 g
of which sugars
5.1 g
Fat
15.2 g
of which saturated fat
2.9 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Desalt the cod for 24 hours, changing the water several times.
  2. Drain the cod, remove the bones and flake it.
  3. Sauté the onion, garlic and bell pepper in the oil until soft.
  4. Add the diced tomatoes and let them reduce for 5 minutes.
  5. Stir in the flaked cod and heat for 3 minutes.
  6. Beat the eggs and pour them into the pan, then stir gently until just set.
  7. Season with paprika and pepper, then serve with toasted bread.

Variations and tips

Version without cod. Replace the cod with well-drained canned tuna.

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Original Ecomely recipe.