Eggs Ala Pobre is a common Filipino breakfast staple. It’s hearty, packed with protein, and can feed a family, if cooked right.
Ala Pobre means “like the poor” or “the poor” and I often hear this phrase from my Inang (grandmother) growing up. Growing up, she rarely cooks a 1:1 ratio of egg per person as is. She would always make this style of eggs growing up, and we didn’t have much choice but eat through the rest of the ingredients mixed with it. She would even scare us that if we eat too many eggs we will accumulate some bukol (lumps) on our heads, claiming that eggs are too rich, so you can’t eat them too often.
It was not until later that I realized that the reason for all the warnings was that even this humble ingredient was so expensive at the time, so you can’t have it as often, let alone just have one for yourself.
Fast forward to today and even though I can prepare a bunch of breakfasts ahead of time, I find it hard to eat more than one egg. I also tend to lean towards making this Ala Pobre style more often now, being far away from home.
Sharing this humble, affordable dish that is quick, flexible, and easy to learn for beginners in the kitchen.
Eggs Ala Pobre
Materials
- 1 small potato diced, washed and drained
- 2 cloves garlic finely chopped
- 1 medium onion chopped
- 1 medium tomato chopped
- 3 tbsp oil vegetable or olive oil
- 1/2 tbsp fish sauce optional
- salt and pepper to taste
- 3 large eggs beaten
Instructions
- 1. Heat oil in pan on medium-high heat. Put in the potatoes and fry for a bit until partly cooked.
- 2. Saute the garlic for 30 seconds, then add the onions and tomatoes. Saute until soft. Season with salt and pepper.
- 3. Scramble the eggs in a bowl and pour in the pan; Cook until partly set. Slowly run your spatula from the edges toward the center. Continue doing so until the eggs are up to preferred consistency. Serve hot on top of rice or on toast.
Notes
- Garlic, onions, and tomatoes are the basic saute of most Filipino recipes
- From these three you can add any other ingredient to pump up your eggs. Ham/spam, other ground meat, or even salad greens! The possibilities are endless.
- Fish sauce is optional, this helps give that savory flavor to this egg dish.
Use this for a quick topping on toast, on salads, a ramen bowl (yep!), the options are practically endless!
Try it and let me know how what you will eat this with!
This looks delicious. Thanks for sharing a printable recipe. I will probably make bacon to go with it.
I will agree that bacon makes everything better!
This is a great recipe. Great for my low cholesterol diet. I love eggs but having to eat less with all the rest of these ingredients should be awesome. I can’t wait to try it this weekend. I am only allowed to eat eggs on the weekend.
Thanks Sabrina! I hope this works well for you!
This looks delicious! I will have to try it out!
Thank you Lisa! Let me know how it goes!
Yum! Looks wonderful!
We love any kind of eggs so I will give yours a try! Thanks!
Iām so hungry now! This looks delicious!
I love a delicious but humble dish. I would definitely try to make this!
Sounds delicious! We are trying to cut back on eggs so this is perfect š
Thank you, I hope you try and enjoy!
Although I don’t eat eggs anymore, I do tofu and Just Egg scrambles and all of these ingredients would go so well with those! Yum!
I love eggs with a LOT of stuff!
So versatile isn’t it?
I’m vegan so I don’t eat eggs…but this recipe looks like it would be excellent even without the eggs. More of a potato hash I guess it would be.
Thank you! Potato hash does sound good š
This recipe makes me remember my childhood! This is best with banana ketchup and a hot chocolate drink! Thanks for this recipe Vanessa!
You’re welcome! Now I want some hot chocolate. š