Sarciadong Itlog

Boiled eggs are simmered in a tomato-onion sauce until coated and savory. It is a budget egg ulam that feels saucy without needing meat.

Estimated cost: ₱55–₱70

Prep 8 min · Total 18 min · Serves 1

Nutrition per serving: 254 kcal · 13.8 g protein · 7.5 g carbs · 18.8 g fat

Ingredients

• 2 large, boiled and peeled eggs
• 100g, chopped tomato
• 30g, sliced onion
• 2 tsp cooking oil
• 1 clove, minced garlic
• to taste salt
• to taste black pepper
• 2 tbsp water

Steps

1. Boil eggs for 9–10 minutes, cool in water, peel, and lightly score the sides so the sauce clings.
2. Heat oil in a small pan over medium heat. Add onion and cook for 2 minutes until softened.
3. Add garlic and tomato, then cook for 4–5 minutes, pressing the tomato with a spoon until it breaks down into a chunky sauce.
4. Add water, salt, and pepper. Simmer for 1 minute until lightly saucy.
5. Add the boiled eggs and spoon sauce over them for 2–3 minutes over low heat.
6. Turn off heat when the sauce is thick enough to coat the eggs. Rest for 2 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).