Poqui-Poqui

Another recipe to try today.  This one reminds of Laoag's restaurant, La Preciosa.  If you are planning to go to Ilocos, don't forget to go to this restaurant, especially at night.  The dinner we had there was awesome.  The food is simple but delicious, the ambiance is amazing, and we were lucky that night because the owners were there entertaining the guests by playing the piano and saxophone.  The woman's voice was angelic.  Oh, I miss Ilocos.  I miss their beaches, laid-back lifestyle, kind and beautiful people, the old houses, and of course, the food.  I will go definitely go back there one day, but for now, this dish will bring back memories of Ilocos.  This simple recipe we're making is best served with bagnet (Ilocos's version of lechong kawali) or even fried pork chops or inihaw (grilled pork).  I also love putting a bit Tabasco in there for extra heat ;)

Here are the ingredients:
1.  Tomatoes
2.  An egg
3.  Onions
4.  Eggplant
Simple, easy, and cheap.  Let's start! First, cut and deseed your tomatoes and roughly chop your red onions.Grill the eggplants until tender and cooked.  Don't worry if it looks burnt on the outside.  We will peel those skin away and only get the "meat" of the eggplant.In a pan, heat up a little oil then add your chopped onions and tomatoes.  Wait for the onions to caramelize then add in the eggplant.After mixing a bit, add in the egg.  Make sure to crack the egg in the clean bowl first before adding it to the pan.  This step is crucial because if you accidentally got a rotten egg, your ingredients will all go to waste, so don't mind washing that bowl later!Mix until the egg is cooked.  Add a dash of salt and pepper to taste. Serve with rice and enjoy!