Egg Sarciado

Chicken and quail eggs covered in thickened tomato sauce for a truly satisfying meal.

Cooking Skills Needed:

  • Chopping
  • Sauteing
  • Slicing
  • Simmering

Cooking Tools Needed:

  • Spatula
  • Sauce Pan
  • Bowls
  • Knife
  • Chopping board
  • Measuring spoons
  • Measuring cups
  • Saute Pan
  • Tong


5 pcsEggs(hard boiled)
2 tbspsCooking Oil(for sauteing)
1 tbspGarlic(crushed)
1/4 cupOnion(chopped)
1/2 pcChicken Bouillon Cube 
1 1/3 cupsWater 
1/2 cupPotatoes(sliced)
1/3 cupCarrot(sliced)
1/4 tspSalt 
1/8 Pepper 
1 pcEgg(beaten)
1 tspCornstarch(dissolved in tsp water)
1 tbspGreen Onion(sliced, optional)
1 pouch (90 grams each)Del Monte
Filipino Style Tomato Sauce

Cooking Procedure:

  1. Cut each egg lengthwise into two. Set aside.

  2. 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.

  3. 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.

Average: 4.3 (4 votes)
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