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Friday, July 30, 2021

Filipino Scrambled Eggs Recipe

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Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

One of my childhood favorites and easy to prepare. Also, it changes up breakfast once in a while.

Filipino Scrambled Eggs

INGREDIENTS

6 eggs
2 medium tomatoes – diced
3 tablespoons butter or olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic – minced
1 tablespoons chopped green onions for decoration

METHOD

  • Heat up your skillet on medium heat.
  • Beat eggs and add salt and black pepper.
  • Add butter or oil to the pan.
  • Add the minced garlic.
  • Wait for the garlic to get a little brown.
  • Add the tomato and continue to cook letting the liquid evaporate. You’ll see the tomatoes start getting soft. Keep mixing allowing the mixture to reduce. You want to get 90% of the liquid gone.
  • Now add in the beaten egg and stir. Keep stirring. Then let it rest, then stir, and let it rest. You’re watching the eggs until they get firm.
  • Transfer to a plate, decorate, and serve.

TIPS

Some people will add onions. If you’re an onion person, add about 1/4 cup minced onions during the garlic instruction.

Serve with rice. I like mine with bread.

As seen in the picture, I also added 1/2 cup of shredded basil (since I had some laying around).

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