Filipino
Adobong itlog
Eggs in adobo sauce
Hard-boiled eggs and fried potatoes simmered in soy sauce, vinegar and garlic until the sauce turns thick and glossy.
- Serves 4
- Prep 10 min
- Cook 30 min
- Total 40 min
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Ingredients
10 items · serves 4- 6 eggs
- 2 medium potatoes, cut into wedges
- 1 head garlic (about 10 cloves), crushed
- 1 medium onion, sliced
- 80 ml soy sauce (toyo)
- 60 ml cane vinegar (suka)
- 2 dried bay leaves (laurel)
- 1 tsp whole black peppercorns (pamintang buo)
- 1 tbsp brown sugar
- 3 tbsp cooking oil
Contains: egg, soy, wheat. Check product labels: brands differ.
Steps
6 steps- 1Boil the eggs in a pot of water for ten minutes, cool them in cold water and peel.
- 2Fry the potato wedges in the oil until golden on the outside, then lift them out.
- 3In the same pan, saute the garlic and onion until soft.
- 4Add the soy sauce, vinegar, a cup of water, the bay leaves, peppercorns and sugar, and let it boil for two minutes without stirring.
- 5Add the eggs and potatoes and simmer for ten to fifteen minutes, turning the eggs now and then, until the sauce has thickened.
- 6Serve with steamed rice, spooning the sauce over.