Pastel de Huevo con Mojo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory Puerto Rican egg cake filled with a spicy mojo sauce, perfect for breakfast or snacks. This puerto rican-inspired sheet pan ready in about 25 minutes pairs large eggs, milk, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Puerto Rican cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 1 clove minced garlic, sauté for 2 minutes until fragrant.
  2. Step 2: Stir in 2 tbsp mojo sauce and 1 tbsp lime juice, cooking for 1 minute until the flavors meld.
  3. Step 3: In a bowl, whisk 4 large eggs, 1/2 cup milk, 1/2 cup flour, 1/4 tsp salt, and 1/8 tsp pepper until well combined.
  4. Step 4: Pour the egg mixture into the skillet with the mojo sauce, spreading it evenly. Cook for 5-7 minutes until the edges are set and golden.
  5. Step 5: Flip gently and cook for another 3-4 minutes until the top is firm and the bottom is crispy. Cut into squares and serve warm.

Frequently asked questions

How long does Pastel de Huevo con Mojo take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pastel de Huevo con Mojo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Pastel de Huevo con Mojo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pastel de Huevo con Mojo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pastel de Huevo con Mojo?

Puerto Rican sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes