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Chicken and quail eggs covered in thickened tomato sauce for a truly satisfying meal.
|4 pc||Chicken Eggs|
|18 pc||Quail Eggs|
|1 pc (medium)||Onion||(chopped)|
|1 pc||Chicken Bouillon Cube|
|1 stalk||Green Onion||(sliced, optional)|
|1 tsp||Cornstarch||(dissolved in 1 tsp water)|
|1 pouch (200 grams)||Del Monte|
Filipino Style Tomato Sauce
Bring water to boil. Add 3 pieces of chicken eggs and quail eggs. After 8 minutes or until hard boiled, peel. Slice each chicken eggs into two lengthwise. Beat remaining egg. Set aside.
Sauté garlic, onion and chicken cube. Add DEL MONTE Tomato Sauce, 1 cup water, and carrot. Season with salt and pepper to taste. Cover and simmer over low heat for 10 minutes.
Add beaten egg and cornstarch. Simmer while stirring for 2 minutes. Add boiled eggs. Top with green onion if desired.
Makes 6 servings
Lusog Notes: This egg dish is rich in vitamin B6, which is essential in anemia-prevention.