Sipo Egg



Sipo Egg with mixed vegetables, quail eggs smothered in a rich, creamy sauce is the ultimate vegetable dish! Easy to make and super tasty, it’s perfect paired with steamed rice!


Sipo egg is a popular Kapampangan dish made with carrots, singkamas (jicama), green peas, and quail eggs smothered in a rich, creamy sauce. It’s a simple vegetable dish to prepare for everyday family dinners yet fancy enough for special occasions.

Although shrimp and diced ham are also common additions, I find the delicious medley of texture and flavor from tender-crisp vegetables and creamy sauce satisfying and delicious even sans meat or seafood. It’s a great vegetarian option everyone will love!

Tips on How to Make Sipo Egg:
I used fresh quail eggs because I had some on hand but if you want to save yourself time from boiling and peeling and use canned quail eggs. They are available at most Asian groceries or online and are ready to use in your favorite recipes.
Much of the flavor and texture of this dish comes from the tender-crisp vegetables. Please do not use frozen carrots, they don’t hold up as well as fresh.
For a smooth sauce and to keep from curdling or separating, do not allow the sauce to come to a rolling boil.

More Delicious Vegetable Side Dishes
Green Bean Mushroom Stir-fry
Grilled Eggplant, Tomato, and Salted Egg Salad
Lumpiang Hubad
creamy sipo egg with quail eggs in an orange skillet
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3.4 from 20 votes
Sipo Egg
Sipo Egg with mixed vegetables, quail eggs smothered in a rich, creamy sauce is the ultimate vegetable dish! Easy to make and super tasty, it’s perfect paired with steamed rice!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Main Entree Cuisine: Filipino Keyword: sipo egg Servings:
6
Servings Calories: 261kcal Author: Lalaine Manalo
Ingredients
12 pieces quail eggs, hard-boiled and peeled
1 tablespoon butter
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon fish sauce
2 large carrots, peeled and cut into 1/2-inch cubes
1 large singkamas (jicama), peeled and cut into 1/2-inch cubes
1/2 cup water or chicken stock
1 cup frozen sweet peas, thawed
1 cup table cream
salt and pepper to taste
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Instructions
In a wide pan over medium heat, heat butter until melted.
Add onions and garlic and cook, stirring regularly, until softened.
Add fish sauce and continue to cook for about 1 minute.
Add carrots and jicama and stir to combine.
Add water or stock and bring to a boil. Continue to cook for about 7 to 10 minutes or until vegetables are tender yet crisp and liquid is reduced.
Add green peas and stir to combine.
Add table cream. Season with salt and pepper to taste.
Continue to simmer for about 2 to 3 minutes or until green peas are heated through, vegetables are tender-crisp, and sauce is slightly thickened. Serve hot.
Notes
If using shrimp, add after the onions and garlic have turned limp. Cook until color starts to change and then add the rest of the ingredients as recipe directs.
Nutrition
Calories: 261kcal | Carbohydrates: 18g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 211mg | Sodium: 313mg | Potassium: 377mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4345IU | Vitamin C: 35mg | Calcium: 69mg | Iron: 1.8mg

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