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Sipo Egg with Luncheon Meat (Creamy Filipino Recipe)

This creamy Sipo Egg with Luncheon Meat combines quail eggs, vegetables, and savory luncheon meat in a rich cream sauce. Easy to prepare, budget-friendly, and packed with flavor, it's perfect for everyday meals or special occasions.
Author Onyok Kokok

Ingredients

  • Cooking oil
  • 1 big can luncheon meat Maling or any preferred brand, sliced
  • 1 tablespoon butter optional
  • 1 bulb garlic minced
  • 1 large red onion chopped
  • Fish sauce patis, to taste
  • 1 large chayote sayote, sliced
  • 1 large carrot sliced
  • A handful of snow peas chicharo
  • Ground black pepper to taste
  • 1 teaspoon sugar or to taste
  • Salt to taste
  • 20 pieces quail eggs boiled and peeled
  • 1 pack all-purpose cream
  • ¼ cup water adjust as needed

Instructions

  • Heat cooking oil in a pan over low heat. Add the sliced luncheon meat and cook until lightly browned.
  • Remove the luncheon meat from the pan and set aside.
  • Using the same pan, add the butter and let it melt.
  • Sauté the minced garlic and chopped onion until fragrant. Add fish sauce and stir.
  • Add the sliced chayote, carrots, and snow peas. Season with ground black pepper, sugar, and salt. Mix well, cover, and cook. Stir occasionally until the vegetables begin to soften.
  • Add the boiled quail eggs and the fried luncheon meat. Mix gently.
  • Pour in the all-purpose cream and add the water. Stir well, cover, and continue cooking.
  • Cook until the vegetables are tender and the sauce becomes creamy. Adjust the seasoning if needed before serving.
  • Serve hot with steamed rice and enjoy.
    • Replace the luncheon meat with shrimp, squid, or crab sticks for a more traditional seafood-inspired version.