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Sarciadong Pechay at Itlog

Boiled eggs and fresh pechay cooked in a savory tomato and egg sauce seasoned with fish sauce.

Difficulty Hard
Time 25 min
Servings 6
Ingredients 10
Steps 10
Sarciadong Pechay at Itlog
Asian Filipino Filipino Recipe Updated 4/14/2026

Ingredients

Measured from the catalog payload.

  • 15 pieces egg 3 beaten 12 boiled
  • 8 grams maggi magic sarap
  • 4 bunches pechay
  • 3 pieces tomato chopped
  • 1 pieces onion chopped
  • 6 cloves garlic chopped
  • 1 cup water
  • 1 teaspoon fish sauce
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons cooking oil

Instructions

10 cooking steps

  1. Boil 12 eggs in a pot of water until firm, about 10 to 12 minutes. Peel them, and then set aside.
  2. Beat the remaining 3 eggs in a bowl, and then set aside.
  3. Heat the oil in a wok or cooking pot over medium heat. Saute the onion for 1 minute.
  4. Add the garlic, and continue sauteing for another minute.
  5. Add the tomatoes. Cook until they soften, and then add the fish sauce and ground black pepper.
  6. Pour in the water, and let it boil. Continue cooking for 1 to 2 minutes.
  7. Pour the beaten eggs into the pot in a slow stream. Let them set briefly, and then stir until well incorporated with the other ingredients.
  8. Add the pechay, and cook for 1 to 2 minutes.
  9. Season with Maggi Magic Sarap. Add the boiled eggs, and cook for another minute.
  10. Transfer to a serving bowl. Serve with rice.

Catalog details

Useful for browsing and sync.

Dinner, Lunch, Main Course, Main Dish, Vegetable comfort food, one-pot, quick, Savory Public recipe Revision 1