Dominican-style fried eggs with crispy edges, served with salami, cheese and a warm tomato sauce — hearty breakfast comfort.
Huevos a la Dominicana is the Dominican Republic's answer to a proper breakfast. Eggs are fried in hot oil until the whites are crispy at the edges while the yolk remains runny, then served alongside crispy fried Dominican salami (salami Dominicana), melted cheese and a warm, garlicky tomato sauce. It is simple, generous and deeply satisfying — the kind of breakfast that keeps you full until dinner. Serve with fresh-squeezed orange juice and warm mofongo or fried cheese.
Serves 2
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Fry salami slices for 2–3 minutes per side until crispy and slightly caramelised. Remove and set aside.
The salami should be crispy, not just heated through — this brings out its savoury depth.
In the same skillet, fry the queso de freír slices for 1–2 minutes per side until golden and beginning to melt. Remove and set aside on the plate with salami.
Add remaining oil to the skillet and heat until shimmering and very hot. Carefully crack eggs into the pan. Fry for 3–4 minutes until the whites are set and the edges are crispy and brown. The yolk should still jiggle slightly.
Transfer fried eggs to a plate. Arrange salami and fried cheese alongside the eggs. Pour warm tomato sauce over the eggs or serve on the side.
Eat immediately while the eggs and cheese are still hot and crispy. Serve with warm mofongo, fried cheese or avocado on the side.
The key is hot oil — it creates the crispy, lacy edges on the whites.
Queso de freír is a firm cheese that won't melt completely. If unavailable, halloumi works perfectly.
Dominican salami has a unique flavour — do not substitute with Italian salami.
With Avocado: serve alongside thick-sliced fresh avocado for a creamy contrast.
Lighter Version: poach the eggs instead of frying for a lower-fat alternative.
Best eaten immediately. Leftovers can be gently reheated, but the texture will not be the same.
Huevos a la Dominicana reflects the Spanish colonial breakfast tradition, adapted with Dominican ingredients like local salami and queso de freír — products that became iconic to Dominican cuisine.
Latin and Caribbean markets usually carry it. Halloumi is a good substitute, though the flavour is different.
You can, but the crispy-edged fried egg is traditional and essential to the dish's appeal.
Per serving (350g) · 2 servings total
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