Cuban Scrambled Eggs (Revoltillo Cubano)
Soft, glossy scrambled eggs cooked with diced chorizo, onion and bell pepper until everything is golden and fragrant. A hearty, quick Cuban breakfast best eaten hot with warm Cuban bread.
Servings
Ingredients
Nutrition
Per serving
Steps
Prep and whisk
Dice the , onion and bell pepper small so they cook evenly and quickly. Crack the eggs into a bowl, season with the salt and black pepper, and whisk just until the yolks and whites are combined; do not overbeat or whip in air.
- 8 eggs
- to taste salt
- 1/4 tsp black pepper
✅ Done when: the eggs look evenly yellow with no streaks of white and no foam on top
Render the chorizo
Heat the olive oil in a nonstick skillet over medium heat. Add the and cook, stirring now and then, until it browns at the edges and releases its red, paprika-tinted fat into the pan.
- 2 tbsp olive oil
- 150 g
✅ Done when: the chorizo cubes are golden brown and the oil in the pan has turned reddish
Soften the vegetables
Add the onion and bell pepper to the same pan and cook over medium heat, stirring occasionally, until softened and lightly golden. Add the garlic in the last 30 seconds, just until fragrant, since it burns quickly.
- 1 small (100 g) onion
- 1 small (100 g) bell pepper
- 2 cloves garlic
✅ Done when: the onion and pepper are soft and sweet-smelling, with no raw bite left
Scramble the eggs
Lower the heat to its lowest setting and pour in the whisked eggs. Let them sit undisturbed for about 10 seconds so the edges start to set, then stir slowly and continuously with a spatula, pushing the curds from the edges toward the center and scraping the bottom of the pan. Pull the pan off the heat a few seconds before the eggs look fully done, since they keep cooking from residual heat.
- 8 eggs (whisked, from step 1)
✅ Done when: the eggs form soft, creamy curds with no runny liquid left, but still look glossy and moist, not dry or rubbery
Finish and serve
Off the heat, stir in the butter until it melts and coats the eggs with a glossy sheen, then sprinkle with the cilantro or parsley. Taste and adjust the salt if needed, and serve right away with warm Cuban bread or toast.
- 1 tbsp butter
- 2 tbsp cilantro or parsley
- to serve Cuban bread or toast
Prep and whisk
Dice the , onion and bell pepper small so they cook evenly and quickly. Crack the eggs into a bowl, season with the salt and black pepper, and whisk just until the yolks and whites are combined; do not overbeat or whip in air.
- 8 eggs
- to taste salt
- 1/4 tsp black pepper
✅ Done when: the eggs look evenly yellow with no streaks of white and no foam on top
Render the chorizo
Heat the olive oil in a nonstick skillet over medium heat. Add the and cook, stirring now and then, until it browns at the edges and releases its red, paprika-tinted fat into the pan.
- 2 tbsp olive oil
- 150 g
✅ Done when: the chorizo cubes are golden brown and the oil in the pan has turned reddish
Soften the vegetables
Add the onion and bell pepper to the same pan and cook over medium heat, stirring occasionally, until softened and lightly golden. Add the garlic in the last 30 seconds, just until fragrant, since it burns quickly.
- 1 small (100 g) onion
- 1 small (100 g) bell pepper
- 2 cloves garlic
✅ Done when: the onion and pepper are soft and sweet-smelling, with no raw bite left
Scramble the eggs
Lower the heat to its lowest setting and pour in the whisked eggs. Let them sit undisturbed for about 10 seconds so the edges start to set, then stir slowly and continuously with a spatula, pushing the curds from the edges toward the center and scraping the bottom of the pan. Pull the pan off the heat a few seconds before the eggs look fully done, since they keep cooking from residual heat.
- 8 eggs (whisked, from step 1)
✅ Done when: the eggs form soft, creamy curds with no runny liquid left, but still look glossy and moist, not dry or rubbery
Finish and serve
Off the heat, stir in the butter until it melts and coats the eggs with a glossy sheen, then sprinkle with the cilantro or parsley. Taste and adjust the salt if needed, and serve right away with warm Cuban bread or toast.
- 1 tbsp butter
- 2 tbsp cilantro or parsley
- to serve Cuban bread or toast
The Story Behind the Dish
Eggs scrambled with chorizo arrived in Cuba through Spanish settlers, who brought their cured pork sausages and love of a well-stocked breakfast table. Over generations, Cuban cooks folded in local onions, bell peppers and garlic, turning a simple scramble into a fuller, more savory morning dish.
It became a staple of Cuban home breakfasts and small neighborhood cafeterías, often eaten alongside strong café con leche and a piece of Cuban bread for soaking up the last bits of egg.
⭐ Why It's Famous
It turns a handful of pantry staples into something rich, smoky and satisfying, the kind of breakfast that keeps you full until lunch.
💡 Fun Fact
In Cuba, this dish is often the first thing cooked in the morning precisely because the chorizo's fat flavors the whole pan, so nothing goes to waste.
Havana, Cuba
23.11°N, -82.37°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!