POQUI POQUI

Poqui poqui

POQUI POQUI

#SIAintheKitchen

I have to admit, I’m Canadian-born so I am pretty whitewashed when it comes to Filipino cooking. I didn’t realize how VAST Filipino cuisine and it reaches much further depths than I had though.

When I was looking for a vegetarian dish to cook for my #FilipinoFridays segment on Instagram Live, I thought I would be stuck. I only knew of laing, pinakbet and chop suey but a little digging and I found this gem: poqui poqui. It’s essentially beaten egg, eggplant, tomatoes and eggs. It’s a great alternative for a traditional silog breakfast.

POQUI POQUI - serves 2

  • 1 tsp vegetable oil

  • 2 Japanese eggplants

  • 2 tbsp vegetable oil

  • 1 small onion, diced

  • 3 cloves garlic

  • 1 hot house tomato, diced

  • 3 eggs, beaten

  • salt + pepper, to taste

  1. Preheat the oven to 400F and brush the cleaned, whole eggplants with vegetable oil. Bake for 20 minutes. Allow for the eggplants to cool in the pan and then peel off the skin. Roughly chop the flesh of the eggplant and set aside.

  2. In a saucepan, heat the vegetable oil over medium-high heat until glistening. Add in the onions and the garlic and cook until fragrant, about 3 minutes.

  3. Add in the tomatoes and allow for the liquid to release. Stir in the eggplant and mix to combine.

  4. Pour the beaten eggs over top and season with salt and pepper. Turn off the heat and gentle scramble - eggs should still be slightly wet when serving.

ASIAN, FILIPINO, PLANT-BASED, GLUTEN-FREEStephanie Siapoqui poqui, filipino food, filipino breakfast, scrambled eggs, eggplant scramble, filipino cooking, egg recipes, eggsComment