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Sarciadong Itlog Recipe (Budget-Friendly Stir-Fried Eggs in Tomato Sauce)
At first glance, sarciadong itlog looks almost too simple to be memorable. Then the tomatoes cook down, the eggs soak up all that savory goodness, and suddenly every spoonful begs for more rice. It delivers protein, plenty of flavor, and a generous sauce from just a handful of everyday ingredients. That makes it the kind of dish that can save the day when petsa de peligro strikes and the budget is down to its last legs.
- 20 min.
- 4 People
- Easy
- Budget
Ingredients
- 2 tablespoons cooking oil
- 1 piece red or white onion (sliced)
- 3 cloves garlic (chopped)
- 3-4 pieces ripe tomatoes (cubed)
- 1 piece Knorr Chicken Cube
- 1/2 cup water
- 5 pieces eggs (beaten)
- spring onions (chopped)
What Is Sarciado?
Sarciado is a Filipino cooking style where ingredients are simmered in a savory tomato-based sauce, often finished with beaten eggs. The technique is commonly used for fish such as galunggong, tilapia, and bangus, though chicken and pork are also popular variations. Sarciadong itlog follows the same formula, creating a hearty and accessible dish from a handful of kitchen staples.
What Tomatoes Are Best for This Egg Sarciado Recipe?
Tomatoes do much of the heavy lifting in sarciado, so choosing ripe ones makes a noticeable difference. Native tomatoes are the perfect choice because they cook easily and bring a good balance of sweetness and acidity to the sauce. The riper the tomatoes, the more flavorful the finished dish becomes.
How to Serve Sarciadong Itlog
Sarciadong itlog is best served with steamed rice, which readily soaks up the flavorful sauce. For breakfast, pair it with fried rice or warm pandesal. It also works well alongside steamed fish, inihaw na bangus, or pritong tilapia for a heartier spread.
Can You Make Sarciadong Itlog Ahead of Time?
Egg sarciado is best enjoyed shortly after cooking, when the eggs are still soft and delicate. While you can refrigerate leftovers for up to 2 days, the eggs will continue to firm up and lose some of their fresh texture. If preparing ahead, make the sauce in advance and cook the eggs just before serving.
Sarciado is a Filipino cooking style where ingredients are simmered in a savory tomato-based sauce, often finished with beaten eggs. The technique is commonly used for fish such as galunggong, tilapia, and bangus, though chicken and pork are also popular variations. Sarciadong itlog follows the same formula, creating a hearty and accessible dish from a handful of kitchen staples.
What Tomatoes Are Best for This Egg Sarciado Recipe?
Tomatoes do much of the heavy lifting in sarciado, so choosing ripe ones makes a noticeable difference. Native tomatoes are the perfect choice because they cook easily and bring a good balance of sweetness and acidity to the sauce. The riper the tomatoes, the more flavorful the finished dish becomes.
How to Serve Sarciadong Itlog
Sarciadong itlog is best served with steamed rice, which readily soaks up the flavorful sauce. For breakfast, pair it with fried rice or warm pandesal. It also works well alongside steamed fish, inihaw na bangus, or pritong tilapia for a heartier spread.
Can You Make Sarciadong Itlog Ahead of Time?
Egg sarciado is best enjoyed shortly after cooking, when the eggs are still soft and delicate. While you can refrigerate leftovers for up to 2 days, the eggs will continue to firm up and lose some of their fresh texture. If preparing ahead, make the sauce in advance and cook the eggs just before serving.
Sauté the Aromatics Time: 8 minutes Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add tomatoes and cook until very soft.
Simmer the Sauce Time: 3 minutes Add Knorr Chicken Cube and water. Stir well, then allow the mixture to simmer.
Cook the Eggs Time: 2 minutes Pour beaten eggs into the pan. Gently stir until the eggs are just set but still soft.
Serve the Egg Sarciado Time: 2 minutes Transfer egg sarciado to a serving plate and top with spring onions. Serve warm with steamed rice or pandesal.