How to Cook Poqui Poqui: A Filipino-Inspired Dish
Poqui poqui is a popular Filipino dish.
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Scrambled Eggs From the Philippines
Poqui poqui, also known as ensaladang talong, is a scrambled egg dish that originated from Ilocos, a province in the northern part of the Philippines. This dish is made with grilled eggplants, eggs, tomatoes, and onions. Learn how to cook a famous regional dish!
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 20 min | 30 min | 2 to 3 servings |
Poqui poqui is also known as ensaladang talong.
Dred Cuan
Ingredients
- 3 small eggplants, chopped
- 3 eggs, beaten
- 3 tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Oil, for cooking
Utensils
For Preparation:
- 1 big plate
- 3 medium bowls
- 1 small bowl
For Cooking:
- Grill pan
- Wok
- Tongs
- Cooking spoon
- Plate
- 2 forks
Instructions
- Roast eggplants until charred and soft.
- Set aside the eggplants to allow them to cool before peeling the skins.
- Remove eggplant skins. Chop eggplant flesh into small pieces. Set aside.
- Heat a pan and add some cooking oil. Saute garlic and onion.
- Add the tomatoes. Cook until wilted.
- Add eggplants and mix well.
- Pour over beaten eggs.
- Stir the mixture until all ingredients are well combined.
- Season with salt and pepper.
- Continue cooking until the eggs are set.
Poqui poqui originates from the Filipino province of Ilocos.
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Tips and Techniques
- Add any seasonings of your choice.
- Grill eggplants directly over the heat if a grill pan is not available.
- Use a fork to help you handle the eggplants while peeling.
- Replace onions with shallots for a little sweeter and more subtle flavor.
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