Sarciadong Pechay at Itlog

Sarciadong Pechay at Itlog is a combination of Sarciadong Pechay and Sarciadong Itlog cooked in one pot. It has boiled eggs, beaten eggs, fresh pechay, tomatoes, garlic, and onion simmered in a light sauce seasoned with fish sauce. If you have cooked either dish before, this will feel familiar. The beaten eggs help form the sauce, the boiled eggs make it more filling, and the pechay goes in near the end so it stays fresh and tender. I like making this when I need a dish that can feed more people without spending more.

This is a good dish to make when you do not feel like cooking meat. I think it works really well during Lent. My family has always treated sarciado dishes as everyday food, the kind you can make without needing a trip to the store because the ingredients are usually already in the kitchen.

What is Sarciadong Pechay at Itlog?

Sarciadong Pechay at Itlog is a combination of two sarciado dishes. Sarciado is a dish cooked in a tomato and egg sauce. Most people know Sarciadong Isda, but you can also cook sarciado with other ingredients.

This version uses pechay from one dish and boiled eggs from the other. It makes the dish more filling, which helps when you are feeding more people at home. A lot of Filipino families probably cook something like this without calling it anything special. You use what you have and turn it into a good meal.

Why This Sarciadong Pechay at Itlog Recipe Works

A few things make this recipe turn out well every time.

• Two kinds of eggs in one dish – Boiled eggs and beaten eggs do two different jobs in this dish. The boiled eggs make it more filling, while the beaten eggs mix into the sauce and help thicken it.
• Fresh tomatoes as the sauce base – Fresh tomatoes make the sauce for this recipe. You do not need canned sauce. Once the tomatoes cook down, their juices mix with the water and form a light sauce.
• Pechay wilts fast – Pechay cooks fast, so it only needs a short time in the pot. The leaves wilt quickly, while the stems stay a little crisp.
• Fish sauce and Magic Sarap work well together here – Fish sauce and Maggi work well together in this dish. The fish sauce gives it a savory taste, and the Maggi helps round out the flavor. You really do not need a lot.

Ingredients

• Eggs – Used both boiled and beaten
• Maggi Magic Sarap – All-in-one seasoning granule
• Pechay – Fresh bok choy
• Ripe tomatoes – Chopped, cooked down for the sauce
• Onion – Sauteed first with the garlic
• Garlic – Minced or chopped
• Water – Loosens the tomato base
• Fish sauce – For seasoning
• Ground black pepper – A little goes a long way
• Cooking oil – For sauteing

Sarciadong Pechay at Itlog does not need a lot of steps. Here is how I do it.

1. Place 12 eggs in a pot and cover with water. Bring to a boil and cook until firm, about 10 to 12 minutes.
2. Run the boiled eggs under cold water. Peel once cool enough to handle, and then set aside.
3. Crack the remaining 3 eggs into a bowl.
4. Beat well with a fork and set aside.

1. Heat the cooking oil in a wok or pot. Saute the onion for about 1 minute.
2. Add the garlic and cook for another minute until fragrant.
3. Put in the tomatoes. Cook until they soften and start breaking apart, then stir in the fish sauce and ground black pepper.
4. Pour in the water and let it boil. Cook for 1 to 2 minutes.

1. Pour the beaten eggs into the pot in a slow stream. Let them set for a few seconds, then stir until incorporated.
2. Add the pechay. Cook for 1 to 2 minutes until the leaves wilt.
3. Season with Maggi Magic Sarap. Stir.
4. Add the boiled eggs and cook for another minute. Transfer to a serving bowl. Serve with rice.

What to Serve with Sarciadong Pechay at Itlog

• Steamed white rice – The sauce goes well over a fresh scoop of rice
• Fried Pompano – A piece of fried pompano on the side if you want a bigger spread
• Tuyo – This salty fried fish provides extra flavor when paired with sarciado.
• Daing na Bangus – My favorite pairing. I am sure that you will agree.

Storage

Sarciadong Pechay at Itlog can be stored in the fridge, but in my experience, it usually gets finished right away.

• Refrigerate it in an airtight container for up to 2 days. The pechay will soften more, but the eggs and sauce will still be okay.
• You can also freeze it for up to 1 month. The boiled eggs may not have the same texture after thawing, but it will still taste good.
• When reheating, use low to medium heat in a pan. Add a little water if the sauce has become too thick. Do not use high heat so the eggs do not get rubbery.

More Sarciado Recipes to Try

• Sarciado – The classic version with crispy fried fish simmered in tomato and egg sauce
• Sarciadong Daing – Fried salted dried fish in the same style of sauce
• Sarciadong Manok – Chicken stewed with tomatoes and green peas
• Tofu Sarciado – Fried extra-firm tofu, no meat

• Pechay – Regular bok choy, baby bok choy, or Napa cabbage
• Fish sauce – Soy sauce, though it will taste a bit different
• Ripe tomatoes – Half a cup of tomato sauce if you cannot get fresh ones, but fresh is always better for sarciado
• Cooking oil – Any neutral oil. Canola or vegetable oil is fine

Try this Sarciadong Pechay at Itlog Recipe and let me know what you think.