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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.
*You must beat the eggs well. This will aerate the mixture and will give a fluffier texture.
*You can add a bit of milk to make it lighter.
*For a more creamy taste, you can add some grated cheese just before serving.
- 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
- 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.
How would you like your eggs cooked mga kabano? Do you want this style scrambled eggs of a hard boiled and sunny side-up is your kind of eggs. 🙂
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Chris Urbano / Maputing Cooking is a Tagalog Speaking Australian Chef on a mission to bring Filipino Food Global. Filipinos and food conisseurs can find Filipino food recipes, filipino cooking tips and the latest Filipino food news and trends from around the world here at Maputing Cooking.
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