Filipino Cardillo (Fish in Tomato Sauce and Egg) Recipe

Serves/Makes: 3 – 4

Ingredients:

• 12 ounces cod fillets
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1 medium onion, sliced
• 2 medium tomatoes, sliced
• 1/2 cup water
• 2 large eggs, beaten

How to cook Filipino Cardillo (Fish in Tomato Sauce and Egg):

• Remove skin from fish fillets and cut into finger-size pieces. Rub a little salt onto the fish.
• Heat olive oil in skillet and brown fish on both sides. Remove fish and set aside. Brown garlic in remaining oil, and when golden, add tomatoes, and salt to taste.
• Cook until tomato is soft and pulpy. Then add water and simmer 3 to 5 minutes.
• Put fish into sauce and remove from heat. Add the beaten eggs.
• Stir to heat through and serve immediately with steamed rice.

Note:
The Filipino Cardillo (Fish in Tomato Sauce and Egg) recipe easy to prepare and so good!

Tip:
Any firm white fish will do in place of the cod.

This recipe for Filipino Cardillo (Fish in Tomato Sauce and Egg) serves/makes: 3 – 4

Main Ingredient: Cod
Preparation Method: Poached/Simmered
Cuisine: Filipino