Eggs and potatoes are underrated in many recipes. They can be great additions to your favorite adobo recipe, but for this one, we thought. “Why not make the eggs and potatoes the star of this adobo dish?”
This adobong itlog at patatas recipe combines adobong itlog (egg adobo) with adobong patatas (potato adobo) to make a simple yet filling meal. It’s great with rice, and can also be made in big batches that you can easily reheat for a quick snack or meal!
The adobo sauce creates a wonderful liquid for both the potatoes and the eggs, seasoning each ingredient with its intensely tasty flavors. Whether you’re hankering for a new adobo dish or want to meal prep something quick, knowing how to cook adobong itlog is sure to come in handy!
Adobong Itlog At Patatas Recipe
Adobong Itlog At Patatas Ingredients
- 1/4 Cup Oil
- 2 medium Potatoes peeled, cubed large
- 5 cloves Garlic lightly crushed
- 1/3 Cup Soy Sauce
- 1/3 Cup Vinegar
- 1/4 teaspoon black peppercorns crushed, more to taste
- 2 pieces bay leaves
- 5 large eggs
- 1 1/2 cups water or as needed
- Salt to taste
- In a medium pot over medium heat, heat oil. Season potatoes lightly with salt and pepper. Place in the hot oil and fry potatoes until golden brown all over. Remove potatoes and set aside.
- Remove excess oil from the pot, leaving only around 2 tablespoons oil or enough to cover the bottom of the pot. Add soy sauce, vinegar, bay leaves, pepper, eggs, and just enough water to cover the eggs.
- Bring mixture to a boil then simmer until eggs are soft-boiled, around 7 minutes. Remove eggs from the adobo sauce, and remove shells from eggs. Return eggs to the pot as well as the potatoes. Simmer just until the eggs are hard-boiled and potatoes are tender. Serve while hot.