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The Indonesian Taste of Huevos Rellenos de Atun

Nabila Asad from Indonesia

Serves
3
Preparation
15 minutes
Cooks in
30 Minutes
Country of origin
Spain

It was my first winter in Europe when a friend of mine asked me to visit her in Girona, Spain. I was in doubt at that moment because I never heard about the city. “Oh come on, come to Girona and I’ll teach you to be a Catalan (the locals from Catalunya region in Spain),” she persuaded me. I looked for a flight and I found out that I had to take a train from Barcelona to Girona. I was freaking out! I got robbed in Barcelona a few months ago and still traumatised over that incident. Instead of rejecting her invitation, I said yes.
My friend, Wulan, lived with an Indonesian-Spanish family there in Girona. The wife was an Indonesian originally born in the island of Sumatra meanwhile the husband was a Catalan. They met when he came for a holiday in Sumatra. I remember it was a lovely afternoon. A rare sunny day during that awful winter. The wife invited me for having lunch with them. She usually served me with Indonesian foods, but not that afternoon. She prepared all Spanish foods on the table. One that caught my attention at first was how she replaced rice with a bread covered with tomato sauce. She blended the fresh tomato, not the tomato ketchup any Indonesian usually use for cooking.
“The Catalan love tomato, so you better try this egg dish as well. Lots of tomato!” she handed me a plate of eggs covered with cheese. At the beginning, I thought that was just a regular boiled eggs ’till I bite one. My tongue were trying to translate what was that came inside my mouth. I tasted tuna, a creamy egg yolk, but also quite a sour taste from tomato. Not to forget, the salty melted cheese on top. It took less than a minute that I shouted with my full mouth, “I.. LI-KE THIS EGGWWKK.”
My plan for that afternoon changed, I wanted to learn how to cook the eggs, later on I knew its name was Huevos Rellenos de Atun. Thanks to my always-promote-things-I-like habit, I cooked this recipe many times to my Indonesian colleagues and adjusted the taste to our spiciness levels of taste.

Ingredients

  • 10 eggs
  • 1 can of tuna
  • Tomato ketchup (as much as you like)
  • 1 Leek
  • Mozzarella or melted cheese
  • Salt
  • sugar
  • Pepper (for this Indonesian taste bud)

Method

  • Boiled the eggs until cooked.
  • Cool the eggs and put those into cold water. Once it is cool enough, peel them, then divide each into two.
  • Remove the egg yolks and put into a bowl.
  • Mix the egg yolks with a can of tuna, tomato ketchup, salt, sugar, and pepper. Pepper is a must for a spicy-lover Indonesian.
  • Cut leek into small pieces, then mix with the egg yolks.
  • Put the mixture into the white part of eggs. Then cover each with mozzarella or melted cheese.
  • Preheat the oven then heat those eggs till the mozzarella is melted enough.
  • Never ever melt the mozzarella on top of egg using a microwave. Eggs will blow up.

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