Filipino Scrambled Eggs

Filipino scrambled Eggs are a classic breakfast dish made with eggs, tomatoes, and onions. It’s quick and easy to make, yet so hearty and delicious. Perfect for breakfast, brunch, or any meal of the day!

Filipino Scrambled Eggs

Filipino scrambled eggs

One of my favorite foods to wake up to in the morning is a plate of fluffy Filipino scrambled eggs and toasted pandesal or sinangag and a cup of steaming chocolate. It’s such a simple dish but so tasty and filling.
Not only is this egg and tomato bowl packed with delicious flavors and good-for-you nutrients, but it’s also quick, easy, and economical. Fifteen minutes and 6 simple ingredients are enough to have it ready!

Notes on ingredients

  • Eggs – it goes without saying that the fresher the eggs, the better the taste. If you have access to fresh free range eggs, use them in this recipe!
  • Tomatoes – use the ripe Roma variety for a sweet and juicy taste
  • Onions – the recipe calls for regular brown onions, but feel free to substitute shallots (sibuyas tagalog) or red onions for color and a more pungent flavor
  • Butter – adds creaminess; swap with olive oil for a healthier option
  • Salt and pepper – season to taste

But while similar to kultyas, ginisang kamatis na itlog is usually served as a side dish, eggs take center stage in this recipe.

Cooking tips

  • Be sure to beat the eggs very well to aerate and add volume to create a lighter, fluffier curd. Beaten eggs should be a uniform yellow color, with whites and yolks completely combined.
  • Cook the eggs over low heat. High temperatures cause the eggs to “seize”, resulting in hard, dry scrambled eggs.
  •  Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.

Submission suggestions

Serve this egg dish for breakfast, brunch, or any time of the day when you need a quick boost of energy and protein. Pair it with rice or your favorite toast for a satisfying meal.

More egg breakfast recipes

Turn your leftover cooked beef into a delicious egg dish! Roast Beef Frittata is simple to make and yet so filling and delicious. It’s high in protein, packed with energy and perfect for breakfast, brunch, lunch or dinner!

Filipino scrambled eggs

Balance your morning eggs with juicy tomatoes and onions! This Filipino scrambled egg bowl is full of delicious food flavors and good-for-you nutrients. And its production is quick and easy and also economical.
Preparation time: 5 minutes
Cooking time: 10 min
Total time: 15 minutes

Ingredients

  • 6 eggs
  • 2 tablespoons of butter
  •  2 large Roma tomatoes, chopped
  • 1 large onion, peeled and thinly sliced
  •  salt and pepper to taste

Instruction

1. In a large bowl, crack the eggs and beat until fluffy and free of egg whites. Set aside.
2. In a pan over low heat, add the butter. When it starts to melt, add the onion and cook until soft.
3. Add the tomatoes and cook, mashing with the back of a spoon, until they soften and release their juices. Season with salt and pepper to taste.
4. Add the beaten eggs to the tomato-onion mixture and cook without stirring for about 20 to 30 seconds.
5. When it starts to harden, gently stir in the tomatoes and onions until combined.
6. Continue cooking until the eggs are set but still slightly wet.
7. Season with salt and pepper to taste. Remove from pan and serve immediately.

Comment

  • Be sure to beat the eggs very well to aerate and add volume to create a lighter, fluffier curd. Beaten eggs should be a uniform yellow color, with whites and yolks completely combined.
  • Cook the eggs over low heat. High temperatures will cause the eggs to “set” and result in hard, dry

scrambled eggs.

  • Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.

Nutritional information

Calories: 107 kcal, Carbohydrates: 3 g, Protein: 6 g, Fat: 8 g, Saturated fatty acids: 4 g, Polyunsaturated fatty acids: 1 g, Monounsaturated fatty acids: 3 g, Trans-fatty acids: 1 g, Cholesterol : 174 mg, Sodium: 8 mg potassium, 18 mg potassium 1 g, Sugar: 1 g, Vitamin A: 527 IU, Vitamin C: 4 mg, Calcium: 32 mg, Iron: 1 mg

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