Sipo Egg is a Filipino gem: quail eggs nestled in a vibrant, creamy sauce with tender shrimp and colorful veggies. It's a feast for the eyes and tastebuds!
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Sipo Egg is a delightful dish with origins in Pampanga, a region known for its rich culinary heritage in the Philippines.
It features a vibrant, creamy sauce traditionally made without cream, showcasing Filipino ingenuity with everyday ingredients. Quail eggs, often seen as a delicacy in Filipino cuisine, take center stage, nestled among tender shrimp and a colorful medley of vegetables such as green peas, mushroom, carrots, and jicama. It's like Christmas in a bowl!
This dish is a crowd-pleaser, perfect for special occasions or a comforting weeknight meal. If you enjoy egg dishes, you might also like simple Jammy Eggs, Mayak Eggs, and Spicy Gochujang Shakshuka. For Filipino food recipes, consider trying Pork menudo with egg, Pork Caldereta, Lumpiang Shanghai, and Pancit Bihon.
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What is Jicama?
Jicama, also called singkamas (in the Philippines) is a hidden gem in the kitchen, is a root vegetable with a surprising twist! It looks like a brown potato on the outside, but inside it's white and crisp, like a juicy apple. Unlike starchy potatoes, jicama is low in calories and adds a refreshing, slightly sweet crunch to dishes. It's a popular ingredient in Mexican cuisine, but its versatility makes it a great addition to all sorts of recipes!
🥘Ingredients for Sipo Egg
- Butter: For sautéing and adding richness to the dish.
- Garlic and Onion: These serve as the flavorful foundation of our dish.
- Peeled Shrimp: Opt for medium to large sized shrimp.
- Cooked Ham: This will add savory and slightly smoky flavor.
- Frozen Green Peas: Adds pop of freshness and texture to our dish.
- Carrots, Jicama/ Singkamas, and Mushrooms: These crisp and colorful vegetables lend a medley of flavors and textures to our Sipo Egg
- Condensed Cream of Mushroom Soup: Creamy base of our dish. This is more flavorful than using cornstarch slurry to thicken our sauce.
- Heavy Whipping Cream or Evaporated Milk: Adds luxurious creaminess. Half and Half or any type of milk will work for this dish!
- Quail Eggs (canned or fresh): Petite and delicate, quail eggs provide a delightful visual and textural contrast to our dish, offering a burst of protein-rich goodness in every bite.
- Toasted Cashew. Provides a delightful crunch and nutty flavor. Use salted or unsalted.
See recipe card for quantities.
Substitutions and Additions
- Chicken: Replace shrimp with cooked chicken for a different protein.
- Vegetables: Feel free to add bell peppers or corn for extra flavor.
🔪How to Make Sipo Eggs
- Pan Fry Jicama: Heat a bit of oil in a large pan over medium heat. Add the chopped jicama and cook until lightly browned and tender. Remove from the pan and set aside.
- Cook Carrots: In the same pan, add a bit more oil if needed, then add the chopped carrots. Cook until slightly softened, then remove and set aside with the jicama.
- Sauté Mushrooms: Add a little more oil to the pan if necessary, then add the chopped mushrooms. Sauté until golden brown and tender, then remove from the pan and set aside with the other cooked vegetables.
- Sauté Garlic and Onion: In the same pan, add butter, then add the minced garlic and onion. Sauté until fragrant and translucent.
- Cook Shrimp: Add the peeled shrimp to the pan and cook until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set aside.
- Prepare Sauce: Pour the condensed cream of mushroom soup or evaporated milk into the pan with the sautéed garlic and onion. Stir well to combine and heat through. Add water until the sauce is slightly thick.
- Combine Ingredients: Return the cooked jicama, carrots, green peas and mushrooms to the pan with the sauce. Mix everything together until well coated.
- Add Shrimp: Add the cooked shrimp back into the pan with the vegetables and sauce. Stir gently to combine and heat through.
- Add Cashew: Finally, add toasted cashew nuts!
- Season and Serve: Taste the Sipo Egg and adjust seasoning with salt, pepper, and a pinch of sugar if desired. Once heated through and well combined, transfer the Sipo Egg to a serving dish and garnish with chopped parsley or green onions if desired. Serve hot and enjoy your delicious Sipo Egg!
Recipe Variation Ideas
- Sipo Egg with Spinach: Add fresh spinach for additional nutrients and a pop of green.
- Spicy Sipo Egg: Incorporate chili flakes or chopped chili for a spicy kick.
- Sipo Egg Casserole: Bake the dish in the oven for a delicious casserole variation.
What to Serve with This Recipe?
- Steamed Rice: A classic pairing to soak up the creamy sauce.
- Filipino Fried Bananas: For a sweet contrast, serve with fried saba bananas.
- Garlic Bread: A crunchy side that complements the creamy texture of sipo egg.
How to Store Leftovers?
Store any leftover sipo egg in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat before serving to maintain creaminess.
Recipe FAQs
Sipo Egg is a Filipino dish from Pampanga that features quail eggs, shrimp, and mixed vegetables in a creamy sauce. The name "Sipo" likely refers to the dish's Pampangan origins, where it is often served at special occasions and gatherings.
Absolutely! You can use fresh quail eggs instead of canned. Simply boil the quail eggs until they are cooked through, then peel them before adding them to the dish.
Yes, you can prepare Sipo Egg ahead of time and store it in the refrigerator. Simply reheat it gently on the stovetop or in the microwave before serving.
Yes, you can make a vegetarian version of Sipo Egg by omitting the shrimp and ham, and using vegetable broth instead of water for added flavor.
While you can freeze Sipo Egg, the texture of the vegetables and sauce may change upon thawing. It's best enjoyed fresh or refrigerated for up to 3-4 days.
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Creamy Sipo Eggs Recipe
Equipment
- 1 medium pot or sauce pan
Ingredients
- ¼ cup butter
- 2 tablespoon neutral oil such as avocado or canola oil
- 2 cloves garlic minced
- 1 medim onion minced
- 1 lb peeled shrimp deveined
- 1 cup cooked ham cubed or sliced
- 1 cup frozen green peas
- 1 cup carrots- chopped
- 1 cup jicama/ singkamas - chopped
- 1 cup mushrooms - chopped
- 1 cup Condensed Cream of Mushroom Soup
- ½ cup heavy whipping cream or evaporated milk
- 1 cup water
- 15 oz quail eggs canned
- 1 teaspoon sugar
- sal and pepper
- ¾ cup toasted cashew nuts
Instructions
- Pan Fry Jicama: Heat a bit of oil in a large pan over medium heat. Add the chopped jicama and cook until lightly browned and tender. Remove from the pan and set aside.
- Cook Carrots: In the same pan, add a bit more oil if needed, then add the chopped carrots. Cook until slightly softened, then remove and set aside with the jicama.
- Sauté Mushrooms: Add a little more oil to the pan if necessary, then add the chopped mushrooms. Sauté until golden brown and tender, then remove from the pan and set aside with the other cooked vegetables.
- Sauté Garlic and Onion: In the same pan, add butter, then add the minced garlic and onion. Sauté until fragrant and translucent.
- Cook Shrimp: Add the peeled shrimp to the pan and cook until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set aside.
- Prepare Sauce: Pour the condensed cream of mushroom soup or evaporated milk into the pan with the sautéed garlic and onion. Stir well to combine and heat through. Add water until the sauce is slightly thick.
- Combine Ingredients: Return the cooked jicama, carrots, green peas and mushrooms to the pan with the sauce. Mix everything together until well coated.
- Add Shrimp: Add the cooked shrimp back into the pan with the vegetables and sauce. Stir gently to combine and heat through.
- Add Cashew: Finally, add toasted cashew nuts!
- Season and Serve: Taste the Sipo Egg and adjust seasoning with salt, pepper, and a pinch of sugar if desired. Once heated through and well combined, transfer the Sipo Egg to a serving dish and garnish with chopped parsley or green onions if desired. Serve hot and enjoy your delicious Sipo Egg!
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Notes
- Try to chop vegetables into uniform sizes for even cooking.
- Be careful not to overcook the shrimp. Once it's cooked, take it out of the pan and let the other ingredients finish cooking.
Thank you for your feedback 😊