Filipino Scrambled Eggs is a classic breakfast dish with tomatoes and onions. 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.
Ingredients
- 6 eggs
- 2 tablespoons butter
- 2 large Roma tomatoes, chopped
- 1 large onion, peeled and sliced thinly
- salt and pepper to taste
Instructions
- 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.
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
โThis 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.โ
Gigi says
My nanay always made it this way. I miss her!๐ญ Now I know how to make it just like she did. Hubby loved it; said he wouldnโt mind eating every day! Wow, that says a lot! Thank you for sharing all your recipes! Now I can attempt to create filipino cuisine like my nanay to honor her memory. ๐
B L says
Note that butter is better than oil.By far it's healthier it doesn't go rancid like oil does in a bottle.
I stop consuming any oil that is in a bottle.I switched over to butter
Marie Rose says
This is the most delicious way to eat eggs!
Tracy Filley says
Grew up with a Filipino family next door. Spent everyday with them. These bring back so many memories
Andrรฉs says
Does this egg dish have a specific name in the Philippines? I'm asking because scrambled eggs with onions and tomatoes is a very popular breakfast dish in Colombia. We call them huevos pericos. They're also popular in Venezuela but I think they use the singular, huevo perico... Anyway, they're delicious and I'm surprised that is a very uncommon dish around the world. Especially since it's so simple.
volette venoza says
thank you for the free cook book. surely we'll enjoy cooking with your recipes .
bon appetite!
Lalaine says
Happy cooking!
Connie says
I haven't cook this for a while. Though I'm married to a white guy ( 12 wonderful happy years and still going on strong) he eats everything I cook even this scrambled eggs with homegrown tomatoes from the backyard. He loves ginisang mongo too even our two kids. Yesterday we made a homemade pizza from scratch, the Rosemary, basil and oregano was homegrown too. Keep it up I'm getting a lot of tips. Thanks..
Lalaine says
I am so envious! I wish I have enough space in our backyard to grow my own herbs and vegetables. But even if I did, I don't have a green thumb. The basil plant I had withered within a week and it was already the third one I bought. There is just something about harvesting from our own garden that makes the produce that more delicious.
I am glad you are finding the tips and recipes helpful. Thank you so much for visiting Kawaling Pinoy ๐