This breakfast item has been influenced by the Spaniards who stayed with us for so many years. We have adapted the technique where they use their “Sofrito”, a mixture of garlic, onions and tomatoes and are made more like a frittata. Filipinos like their eggs a bit brown and toasted but still fluffy and creamy on the inside.
Ingredients
6 cloves Garlic, chopped
2 medium Onion, chopped
4 pieces Tomato, chopped
8 pieces Eggs, beaten
2 tbsp Butter
1 tbsp Cooking Oil
To Taste Salt and Pepper
Procedure
Heat a pan and melt over the butter. Add the cooking oil to avoid burning the butter.
Saute the garlic until brown. Add the onions and cook it until translucent. Add in the tomatoes and season with salt and pepper. Smash the tomatoes and let it cook for 5mins
Season the beaten eggs with salt and pepper. Add it into the pan together with the tomato mixture. Let it stand for 30 seconds just to make the bottom set. Mix it around until the eggs are almost set. Be sure it is still moist in some parts.
Serve over hot pandesal and steaming kapeng barako.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/filipino-scrambled-eggs/