You might find this at almost every Filipino breakfast. Take a simple scrambled egg recipe up a notch with sautéed onions and tomatoes, garnished with scallions. Cooked perfectly. That’s it! Fluffy and savory eggs that are filling for all-day-energy.
It’s that little something extra of sautéd tomatoes and onions that is aromatic and flavorful that brings eggs up a notch. This Filipino breakfast scramble is very fast to make, moist and makes for a very easy breakfast recipe. Like I said, it’s a very fast and easy breakfast recipe so just don’t overcook the eggs and you’ll be golden.
Kinda amazing how adding some staple veggies not only gives a nice switch up to regular eggs, but this dish is satisfying. Just two eggs and the veggies, make a filling meal compared to just eggs by itself. So when I have a long day ahead, I eat this.
I especially love the aromatics of Filipino breakfast. The tomatoes release their sugars and the onions are fragrant. Tomatoes and onions are the smells of comfort and it’s a reminder that something good is cooking. I remember this as a child.
It’s the aroma of home in the morning…and those breakfast smells. It’s memorable and delicious to think about.
Ingredients for Filipino style Scrambled Eggs
- Eggs – Whole eggs have the best full flavor for this recipe. You could use egg whites or vegan eggs as well.
- Tomatoes – Roma tomatoes are firmer and make a nice choice for this recipe, or use firm heirlooms, cherry, or on-the-vine varieties.
- Onions – simple white onions work in contrast to the sweetness from the tomatoes
- Scallions – green scallions are a garnish or incorporate at the end to maintain the freshness
- Fish sauce (optional) – This takes place of adding salt and use just a dash. It’s all the umami, savory flavor that the fish sauce imparts. When sautéd into the scramble it’s salty and savory (not fishy at all) and gives this egg recipe a lip-smacking flavor.
- Salt and pepper – just to taste to your preference
Once your pan with oil is ready, sauté the tomatoes and white onion together. Let them sit a bit to get a little sear and then toss and let them become aromatic and softened.
Sprinkle one dash of fish sauce (optional). Mix. Then drop in the beaten eggs.
Let your eggs sit just several seconds before moving them around slowly. This way they don’t get mushy and overly mixed up with the ingredients. You want to incorporate and fold everything together gently so the tomatoes and onions still remain intact.
Add the scallions. Gently fold everything and while the eggs STILL look moist, remove them immediately and plate. All the steam and heat will continue to cook the eggs to perfection.
Overdone eggs will mess up the dish, or any egg dish. The key is, remove those eggs the second they start to look done so they cook on the countertop.
The result, yummy smells from the sautéing and tender, fluffy, cloud like eggs with gorgeous bright yellow coloring and the taste and texture of the veggies all represented and flavorful. No crisp edges or dryness.
This is one of my favorite scrambles, and with a side of steamy jasmine rice, I’m full, happy, and definitely ready to conquer a busy day.
I’m serving brunch. What else do I serve to make it a big Filipino breakfast?
- Tocino (sweet cured grilled pork that originated from Spanish colonization in the Philippines)
- Add corned beef or spam as a side or in the scramble. Making sure these meats are totally seared and crisp is important before serving or adding into the eggs.
- Side of Asian and Island fruits like this insanely gorgeous Asian fruit platter
- Pandesal (Filipino bread rolls) or various bread and toasts with ube jam and butter
- Garlic fried rice is an easy breakfast side you can make with leftover rice
- Steak Salpicao is a wonderful dish for brunch gatherings. It’s hearty and lip-smacking delish!
- Side of crisped corned beef with diced potatoes
- Longanisa sausage
- Ube pancakes
- Buttermilk Pancakes topped with Brown Sugar Coconut Caramel Sauce and Banana
- Good Morning Avocado Smoothies
No.
Yes and has a vegetarian option. You can make this with egg whites or vegan eggs.
Yes. It has lots of protein, fresh veggies, no msg, and use light oil if you prefer. Just remove the eggs in time before they are well done so they do not overcook.
No. Do not add milk or cream. Do not stir in the pan too much. Beat the eggs very well before placing in pan and only fold the eggs as necessary and gently to incorporate the ingredients.
Filipino Breakfast Eggs Scramble
Equipment
- 1 pan
Ingredients
- 1 whole tomato small/medium chopped
- ¼ cup onion small/medium chopped
- 4 whole eggs beaten
- ¼ cup scallions sliced
- 1 tsp fish sauce optional – to taste
- salt and pepper to taste
- 2 tbsp avocado oil for cooking
Instructions
- Heat oil in pan.
- When ready, sauté the tomatoes and onions. Let them sit a little to sear and then toss till fragrant.
- Sprinkle the fish sauce and mix. (optional ingredient)
- Add the beaten eggs. Let the eggs sit for 15 seconds before moving around.
- Add in the scallions.
- Gently fold and incorporate all the ingredients.
- Remove the eggs scramble immediately, as soon as the moisture is beginning to move away, but the eggs should still have moistness.
- Remove from heat, plate, and the eggs will continue to cook in it's own steam.
- Sprinkle salt and pepper to taste.
- Serve and enjoy!
Notes
- serve with steaming white rice
- serve with sides of breakfast meats
- serve with the side of rice and a bowl of Asian fruits
- serve with a side of pandesal (Filipino bread roll), or toasts with butter and jams
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