Scrambled Bagoong Egg


One breakfast morning the wife made this, it was smelly (fragrant for Filipinos) and it was good. With just a simple addition to your normal scrambled eggs the boring usual breakfast item becomes amazing and definitely tastier. I am not sure if this has been done before somewhere but my other half just thought of adding a good dollop of bagoong and some tomatoes while the scrambled eggs are cooking, now I think I will have to request this every time we have scrambled eggs for breakfast.

Scrambled Bagoong Egg
Prep time
Cook time
Total time
Serves: 3
  • 6 eggs, lightly beaten
  • 1 heaping tbsp sautéed bagoong
  • 1 large red tomato, chopped
  • freshly ground black pepper
  • oil
  1. In a non-stick pan add oil then cook tomatoes until soft.
  2. Add the bagoong and stir fry until really fragrant.
  3. Add the eggs, season with freshly ground black pepper and stir gently until cooked. Serve while hot.




5 Responses

  1. What a fun dish! I often add salsa to scrambled eggs, but really like this idea. Tasty! Thanks so much.

  2. leah says:

    Hi Raymund, we don’t know each other. I’m in the US. I just read your blog from time to time. But I hope you and your friends were not affected by the recent earthquake in NZ.

  3. That is defenitely one way to change up scrambled eggs. I would totally go for that for breakfast!

  4. mjskitchen says:

    That’s a new way to cook scrambled eggs. Have never heard of bagoong, and never would have thought to add it to scrambled eggs. Sounds good!

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