Sarciadong Pechay at Itlog
Boiled eggs and fresh pechay cooked in a savory tomato and egg sauce seasoned with fish sauce.
Servings: 6 people
Calories: 143kcal
Cost: $
Equipment
- 1 Wok or cooking pot A wide wok works best for even distribution of the beaten eggs
Ingredients
- 15 pieces eggs 12 boiled, 3 beaten
- 8 grams Maggi Magic Sarap
- 4 bunches pechay
- 3 pieces tomatoes medium ripe, chopped
- 1 pieces onion medium, chopped
- 6 cloves garlic chopped
- 1 cup water
- 1 teaspoon fish sauce
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
- Boil 12 eggs in a pot of water until firm, about 10 to 12 minutes. Peel them, and then set aside.15 pieces eggs
- Beat the remaining 3 eggs in a bowl, and then set aside.15 pieces eggs
- Heat the oil in a wok or cooking pot over medium heat. Saute the onion for 1 minute.3 tablespoons cooking oil, 1 pieces onion
- Add the garlic, and continue sauteing for another minute.6 cloves garlic
- Add the tomatoes. Cook until they soften, and then add the fish sauce and ground black pepper.3 pieces tomatoes, 1 teaspoon fish sauce, 1/4 teaspoon ground black pepper
- Pour in the water, and let it boil. Continue cooking for 1 to 2 minutes.1 cup water
- Pour the beaten eggs into the pot in a slow stream. Let them set briefly, and then stir until well incorporated with the other ingredients.15 pieces eggs
- Add the pechay, and cook for 1 to 2 minutes.4 bunches pechay
- Season with Maggi Magic Sarap. Add the boiled eggs, and cook for another minute.8 grams Maggi Magic Sarap, 15 pieces eggs
- Transfer to a serving bowl. Serve with rice.
Video
Notes
Scaling down – For 3 to 4 people, use 6 boiled eggs, 2 beaten eggs, 2 bunches of pechay, and halve the rest of the ingredients.
Egg prep shortcut – Boil the eggs the night before and refrigerate them. Cold boiled eggs peel cleaner and the dish comes together faster the next day.
Wok vs. pot – A wide wok lets the beaten eggs spread into thin ribbons. A deep pot tends to clump them together in the center.
Serving suggestion – This pairs well with a side of fried fish or dried fish for a more complete spread. A small dish of vinegar with crushed garlic also works as a dipping sauce for the boiled eggs.
Nutrition
Calories: 143kcal | Carbohydrates: 13g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 449mg | Potassium: 1432mg | Fiber: 6g | Sugar: 7g | Vitamin A: 25039IU | Vitamin C: 253mg | Calcium: 597mg | Iron: 5mg