It’s a dish we almost never miss when serving breakfast. Ginisang Itlog or Sautéed Scrambled eggs is a traditional part of the Filipino breakfast. It’s usually served with either fried, dried fish or Tinapa(smoked fish). Oftentimes there’s fried tocino, tapa or longaniza on the side.
A well-known breakfast combo, you’ll find served at many Filipino restaurants is the so-called “Tapsilog”, meaning itlog, tapa and sinangag. It’s an acronym pertaining to a trio of breakfast items. Tapa, which is cured beef, sinangag which means fried rice, and itlog for the eggs.
Millie’s Ginisang Itlog or Sautéed, Scrambled Eggs is fried with minced garlic, sliced onions and tomatoes. It’s just one of the staple foods for breakfast in the Filipino world.
Ingredients: 3-4 servings
3-4 eggs, battered
1 medium sliced onions
2 cloves minced garlic
1 large, sliced red tomato
Salt & pepper to taste
2 tbsp. cooking oil
Cooking Procedure:
- Crack and beat 3-4 eggs, and set aside. Slice onions, mince and chop garlic and slice the red tomato.
- Heat up cooking oil on a pan. Sautee onions, garlic and tomatoes, add the scrambled eggs and stir to thoroughly combine ingredients.
- Season with salt and pepper and continue to stir a few times until eggs and other ingredients are fully-cooked. Total time in cooking is estimated 10-15 minutes.
- Serve juicy, tasty Ginisang Itlog(Sautéed Eggs) hot, with fried, dried fish on the side, with steamed rice and a cup of hot coffee!
Tip: You can also serve Ginisang Itlog with Tocino or Longanisa on the side.
