Eggs a la Caracas

Eggs a la Caracas on plate

I’m always looking for interesting ways to serve eggs, so was intrigued by a hundred-year-old recipe for Eggs a la Caracas. The recipe called for eggs, tomatoes, and cheese – as well as for a little cinnamon and cayenne (red pepper). I wasn’t quite sure about this spice mixture (and how it would taste with eggs), but I was pleasantly surprised. I definitely could taste the cinnamon, but it worked and added a nice flavor.

Recipe for Eggs a la Caracas
Source: The Boston Cooking School Cook Book (1923)

I’m not sure where to get onion juice, so I just used 1 tablespoon finely chopped onions. I also added the grated cheese last and removed from the heat when melted, since cheese tends to stick to my pan if I cook it very long.

Here’s the recipe updated for modern cooks:

Eggs a la Caracas

  • Servings: 2 - 3
  • Difficulty: moderate
  • Print

2 tablespoons butter

2 oz. dried or chipped beef, chopped into 1/2 inch pieces

1 cup tomatoes, chopped into 1/2 inch chunks

1 tablespoon onion, finely chopped

dash of cinnamon

dash of cayenne (red) pepper

3 eggs, beaten

1/4 cup cheese, grated (I used cheddar cheese.)

Melt butter in skillet using medium heat. Add dried/chipped beef, tomatoes, onions, cinnamon, and cayenne pepper; stir to combine. Continue heating until hot, then add eggs and cook same as scrambled eggs. As the eggs begin to thicken, stir to move the cooked layer from the bottom of the pan. When the eggs are almost set, stir in the cheese; melt and then remove from heat and serve.

8 thoughts on “Eggs a la Caracas

  1. I too have not heard of onion juice
    Oh I had to look it up!

    If you have a juicer you can make at home.
    It can be purchased online and Howard’s onion juice is a prominent brand.
    Also numerous articles on how onion juice or onion oil promotes hair growth.

    Spice World produces a bottled version of minced onion which I recently purchased and I love it! It is great to have in a pinch for a small amount needed for recipes. The flavor is smooth not pungent.

    Then I looked up the origin of eggs a la Caracas and there was a wide variety of information.
    This reference has it in a 1899 cookbook
    This reference reveals numerous versions of scrambled eggs from around the world and lists Caracas eggs as Parrot (perico) eggs.

    What a nice little challenge for me sparked by your blog today

  2. I live in the Tex-Mex food capital of the world and eggs prepared in similar ways are used in breakfast tacos. Except without the cinnamon! Looks delicious, maybe a good Sunday night supper!

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