Introduction
Today, we’re cooking a dish from Ilocos that’s both simple and budget-friendly. It’s similar to tortang talong, but instead of grilling the eggplant whole, we make it omelette-style. This Ilocano classic is called Pokpoki (yes, that’s the real name!), and it’s a comforting ulam perfect for family meals.
Ilocano-Style Eggplant Omelette
Ingredients
- 4 –5 pieces eggplant stems removed
- 7 eggs for a family-sized serving
- 2 –3 cloves garlic minced
- 1 medium onion chopped
- 1 –2 tomatoes chopped
- 1 –2 tbsp cooking oil
- 1 tsp Maggi Magic Sarap or seasoning of choice
- Salt and black pepper to taste
- Optional: leeks or spring onions mayonnaise, ketchup, fried garlic for garnish
Instructions
- Prepare the Egg Mixture
- Beat the eggs in a large bowl.
- Season with Magic Sarap, salt, and black pepper. Set aside.
- Sauté the Aromatics
- Heat oil in a pan over medium heat.
- Sauté garlic until fragrant, then add onions and cook for about a minute.
- Add chopped tomatoes and a pinch of salt to bring out their flavor.
- Cook the Eggplant
- Add the chopped eggplants into the pan. Cook gently with the aromatics.
- Add the Egg Mixture
- Pour the beaten eggs into the pan with the sautéed ingredients.
- Stir lightly or flip gently as it sets. This dish is free-form—not like a perfectly shaped torta. Just cook until the eggs are set and slightly soft inside.
- Plate and Serve
- Transfer to a serving dish. Enjoy as is, or top with optional mayonnaise, ketchup, and fried garlic for a fancier touch.
Serving Suggestion
Serve Pokpoki with warm rice. It’s delicious, comforting, and affordable—a perfect everyday dish that the whole family will love.
Simpol Cooking Notes
Cooking doesn’t always need to be complicated. With Pokpoki, the beauty is in its free-form style—no need to stress about shaping it perfectly. If you like your eggs softer, cook them just until slightly set. If you want it firmer, leave it a bit longer. You can even throw in leftover veggies like pechay, malunggay, or sitaw to stretch the dish further. That’s the Simpol way—resourceful, practical, and always tasty.
