Ginisang Sayote with Sardines and Egg

Ginisang sayote becomes a filling rice dish when canned sardines and egg join the pan. Cut the sayote into thin, even strips so it cooks quickly without turning mushy. Keep some of the sardine sauce for flavor and add water only as needed.

Ingredients for three servings

• 1 medium sayote, peeled and cut into thin strips
• 1 small can sardines in tomato sauce, about 155 grams
• 2 eggs, beaten; 1 small onion, sliced; 2 garlic cloves, minced
• 1 tablespoon oil, 1/4 cup water, black pepper and a little fish sauce if needed

Method

1. Warm the oil in a wide pan. Cook onion until softened, then stir in garlic for about half a minute.
2. Add the sayote and water. Cover briefly, then cook uncovered until the strips are tender but still hold their shape.
3. Fold in sardines and their sauce, breaking the fish into large pieces. Simmer just long enough to heat through.
4. Pour in beaten eggs and stir gently until no liquid egg remains. Taste before adding fish sauce because canned sardines may already be salty.

Serve immediately with steamed rice and calamansi if you like a sharper finish. Keep the pan at moderate heat after adding the fish so the sauce does not catch. Cool leftovers promptly, refrigerate in a covered container and reheat until hot before serving again.