Filipino Scrambled Eggs
Filipino Scrambled Eggs is a classic breakfast dish with tomatoes and onions.
- 6 eggs
- 2 tablespoons butter
- 2 large Roma tomatoes, chopped
- 1 large onion, peeled and sliced thinly
- salt and pepper to taste
- In a large bowl, break the eggs and whisk until fluffy and without streaks of white. Set aside.
- In a pan over low heat, add butter. When it begins to melt, add onions and cook until softened.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice. Season with salt and pepper to taste.
- Add beaten eggs over the tomato-onion mixture and allow to cook without stirring for about 20 to 30 seconds.
- When it begins to set, gently fold with tomatoes and onions until combined.
- Continue to cook until eggs are just set but still slightly wet.
- Season with salt and pepper to taste. Remove from the pan and serve immediately.
It's quick and easy to make yet so hearty and tasty. Perfect for breakfast, brunch, or any meal of the day!
One of my favorite meals 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 tsokolate. It's such a simple fare but so delicious and filling.
Not only is this eggs and tomato dish packed with comfort food flavors and good-for-you nutrients, but it's also quick and easy to make, and economical. All it takes is fifteen minutes and 6 simple ingredients to have ready!
Ingredient notes
- Eggs- it goes without saying, the fresher the eggs, the better the flavor. If you have access to fresh free-range eggs, use them in this recipe!
- Tomatoes- use ripe Roma variety for a sweet and juicy taste
- Onions- the recipe calls for regular brown onions, but feel free to switch it up with shallots (sibuyas tagalog) or red onions for color and 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, a ginisang kamatis at itlog usually serve as a side dish, the eggs take center stage in this recipe.
Cooking tips
- Make sure to whisk the eggs very well to aerate and add volume, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated together.
- Cook the eggs at low heat. High temps will make the eggs "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.
Serving suggestions
Serve this egg dish for breakfast, brunch, or any time of the day you need a quick boost of energy and protein. Pair it with rice or with your favorite toast for a satisfying meal.
Notes
- Make sure to whisk the eggs very well to aerate and add volume, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated together.
- Cook the eggs at low heat. High temps will make the eggs "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.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only.
Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
