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Chicken and quail eggs covered in thickened tomato sauce for a truly satisfying meal.
|5 pcs||Eggs||(hard boiled)|
|2 tbsps||Cooking Oil||(for sauteing)|
|1/2 pc||Chicken Bouillon Cube|
|1 1/3 cups||Water|
|1 tsp||Cornstarch||(dissolved in tsp water)|
|1 tbsp||Green Onion||(sliced, optional)|
|1 pouch (90 grams each)||Del Monte|
Filipino Style Tomato Sauce
Cut each egg lengthwise into two. Set aside.
Saute garlic, onion and chicken cube. Add DEL MONTE Filipino Style Tomato Sauce, water, potatoes and carrot. Season with salt and pepper. Simmer for 10 minutes.
Add beaten egg and dissolved cornstarch. Simmer while stirring for 2 minutes, or until cooked. Add boiled eggs. Top with green onion if desired.
Makes 5 servings
Chef's Tip: Make sure to add the cornstarch when the sauce is boiling then stir continuously until thick. Cooked cornstarch turns the sauce shiny.
LUSOG NOTE: Excellent source of Vitamin C- helps fight common infections.