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Sweet and Spicy Eggs

Sweet and Spicy Eggs

(0)
40 Min
Easy
Supreme sweet spicy eggs are hard-boiled eggs coated in a sweet and spicy glaze, offering a delightful combination of flavors. This recipe showcases the Filipinos' love for creative and flavorful egg preparations, offering a tasty and satisfying snack or appetizer.

Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
6  pcs
Egg Tip
2  tbsp
Vegetable Oil
4  cloves
Garlic
1  pc
Onion
2  pcs
Red Chili
1  cup
Water
1  sachet
MAGGI® Oyster Sauce 30g
1  sachet
MAGGI Supreme Sarap 60g
0.25  kg
Pechay Tip
2  tbsp
Toasted Garlic
2  tbsp
Hot Sauce
1  tbsp
Spring Onion
1  tbsp
Brown Sugar
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Carbohydrates
21.5 g
Energy
202.9 kcal
Fats
9.5 g
Protein
9.3 g
Information per serving

Instruction

40 Minutes

  • Step1

    8 Min
    Boil water and carefully place egg to simmer for 5mins. Drain and run under tap water to cool eggs. Peel and set aside.

  • Step2

    2 Min
    Sauté garlic, onion and siling labuyo in oil.

  • Step3

    10 Min
    Pour water. Add MAGGI® Oyster Sauce, MAGGI® Magic Sarap® and sugar. Add eggs and pechay. simmer for 5mins.

  • Step4

    5 Min
    Transfer pechay and sauce on a serving plate. Cut eggs in half and place on top of pechay. Top with chili sauce, toasted garlic and spring onion
Sweet and Spicy Eggs

Step1 of 4

Boil water and carefully place egg to simmer for 5mins. Drain and run under tap water to cool eggs. Peel and set aside.

Sweet and Spicy Eggs

Step2 of 4

Sauté garlic, onion and siling labuyo in oil.

Sweet and Spicy Eggs

Step3 of 4

Pour water. Add MAGGI® Oyster Sauce, MAGGI® Magic Sarap® and sugar. Add eggs and pechay. simmer for 5mins.

Sweet and Spicy Eggs

Step4 of 4

Transfer pechay and sauce on a serving plate. Cut eggs in half and place on top of pechay. Top with chili sauce, toasted garlic and spring onion

Recipe as PDF

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Discover more

  • Appetizer
  • Budget-friendly
  • Dinner
  • Eggs
  • Entrant
  • Filipino
  • From the pan
  • Lactose-Free
  • Lactose-free
  • Low sugar
  • Lunch
  • Other
  • Peanuts-Free
  • Portion of Vegetables/Fruits
  • Seasonal
  • Small meal
  • Snack
  • Source of protein
  • Stew
  • Treenut-Free
  • Under 300 kcal
  • Veggies

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