Panamanian-Style Crispy Tasajo Skillet with Eggs, Rice, and Avocado

Be the first to rate

(No Ratings Yet)

Loading...

Tasajo is Panama's iconic thin-cut, salt-cured beef — sun-dried in the country's interior and prized for its concentrated, savory depth. This skillet preparation rehydrates the cured slices until just tender, then crisps them with sweet peppers, ripe tomatoes, and runny eggs for the country's most beloved morning plate. Serve it over a mound of hot rice with creamy avocado and sweet fried plantains for an authentic Panamanian breakfast.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 55 gCarbs
• 6 gFiber
• 7 gSugar
• 38 gProtein
• 1320 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 42 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Tasajo

• 1 lb (450 g) thinly sliced tasajo (Panamanian salt-cured dried beef)
• 2 cups warm water

For the Vegetable Base

• 3 tbsp vegetable oil, divided
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 garlic cloves, minced
• 2 Roma tomatoes, diced (about 1 cup)
• 1/2 tsp ground black pepper
• 1/2 tsp dried oregano

For Serving and Garnish

• 4 large eggs
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into 4 wedges
• 4 cups hot cooked white rice
• 1 ripe avocado, peeled and sliced
• 2 ripe plantains, peeled, sliced, and pan-fried (optional)

Directions

1. Place the tasajo slices in a large shallow bowl, cover with the warm water, and soak 20 minutes to draw out excess salt. Drain, rinse briefly, and pat thoroughly dry with paper towels.
2. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Working in batches, lay the tasajo in a single layer and sear 2 to 3 minutes per side until the edges curl and crisp. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onion and bell pepper and cook 5 to 6 minutes, stirring occasionally, until softened with light golden edges.
4. Stir in the garlic and cook 30 seconds until fragrant. Add the diced tomatoes, black pepper, and oregano and simmer 3 to 4 minutes until the tomatoes collapse into a chunky sauce.
5. Nestle the crispy tasajo back into the skillet and toss gently to coat in the sauce for about 1 minute. Using the back of a spoon, make 4 small wells across the surface.
6. Crack an egg into each well, cover the skillet, and cook 3 to 4 minutes until the whites are set but the yolks stay runny.
7. Scatter the cilantro over the top and slide the skillet onto a trivet, or portion directly onto warm plates.
8. Serve immediately with the hot rice, sliced avocado, and fried plantains on the side; offer the lime wedges for squeezing over the eggs and beef.

Cook’s Notes

• Soak the tasajo longer — up to 1 hour, changing the water once — if a small taste test still comes back too salty before searing.
• Pat the beef extremely dry after soaking so the edges crisp in the pan instead of steaming; a damp slice will never get that signature crackle.
• For a true Panamanian morning plate, serve alongside hojaldre (thin fried-dough rounds) in addition to or instead of the rice.
• If you can't source authentic tasajo, substitute carne seca or thinly sliced pastrami — rinse it well under cold water first to tame the brine.
• Leftover tomato-onion-pepper base keeps 3 days refrigerated and makes a stellar next-morning filling for a fried-egg sandwich or stuffed arepa.

You might also like

Americas

Panamanian Tripe Soup with Yuca and Plantain

Americas

Panamanian Garlic Octopus with Paprika and White Wine

Americas

Panamanian-Style Baked Corvina with Bell Pepper and Tomato Sauce

Desserts

Panamanian Shaved Ice with Tropical Syrups