During an unplanned road trip to Ilocos Norte last summer, I found myself at a local carinderia just as dawn was breaking. The aroma of something smoky and inviting drew me in, and that’s when I first discovered Poki Poki, a dish that would forever change my breakfast game.
As I watched the cook expertly grill talong over an open flame and combine it with eggs, I knew I had to learn this recipe. It reminded me of tortang talong, but this Ilocano version had a rustic charm all its own.
The locals explained how the dish got its playful name from the “pok pok” sound made while mashing the eggplant, and I couldn’t help but smile at how Filipinos always find joy in the simplest things.
After countless attempts to recreate that breakfast from Ilocos in my own kitchen, I’ve finally perfected this poki poki recipe that brings back memories of that morning.
It’s become my go-to breakfast when I want something comforting yet special – perfect with steaming rice or crusty pandesal.
Why You’ll Love This Recipe
- Perfectly smoky flavor from traditional grilling method
- Budget-friendly yet protein-rich family meal
- One-pan cooking for easy cleanup
- Versatile dish perfect for breakfast, lunch, or dinner
- Authentic Ilocano home cooking experience
Poki Poki (Ilocano Eggplant and Egg Dish)
Equipment
- Grilling rack or stovetop grill (para sa pag-ihaw) for achieving that essential smoky flavor
- Large skillet or kawali for combining and cooking ingredients
- Sharp knife and cutting board for ingredient preparation
- Wooden spatula (pangkayod) for mashing eggplant and stirring
Ingredients
- 4 large eggplants talong
- 4 eggs itlog, beaten
- 4 tomatoes kamatis, quartered
- 1 medium onion sibuyas, finely diced
- 2 cloves garlic bawang, minced
- Salt asin and pepper (paminta) to taste
- 2 tablespoons cooking oil optional
Instructions
Grill the Eggplant (Pag-ihaw ng Talong)
- Set grill to medium-high heat (approximately 375°F/190°C)
- Grill eggplants for 10-15 minutes, turning occasionally
- Skin should be completely charred and flesh soft
- Let cool slightly before peeling (Pagbalat ng talong)
Prepare Base (Paghanda ng Base)
- Heat pan over medium heat (350°F/175°C)
- Sauté garlic until light brown (1-2 minutes)
- Add onions, cook until translucent (3-4 minutes)
Cook Vegetables (Pagluto ng Gulay)
- Add quartered tomatoes
- Cook until soft and slightly mushy (5-6 minutes)
- Add peeled eggplant
- Mash with spatula while cooking (5 minutes)
Final Stage (Huling Hakbang)
- Pour beaten eggs over mixture
- Stir gently until eggs are fully cooked (3-4 minutes)
- Season with salt and pepper
- Cook until desired dryness (2-3 minutes)
Tips from Lola’s Kitchen
- Choose firm, glossy eggplants for best results
- Don’t rush the grilling process – properly charred skin gives the authentic smoky flavor
- Mash eggplants while still warm for easier incorporation
- Beat eggs well for fluffier texture
Traditional Serving Suggestions
- With steamed white rice (kanin)
- Alongside boiled saba bananas (saging na saba)
- With warm pandesal
- As palaman (filling) for bread
- With spiced vinegar (suka) on the side
Troubleshooting Common Issues
- Too watery? Cook longer to evaporate excess moisture
- Eggs cooking too quickly? Lower heat and stir constantly
- Not smoky enough? Ensure eggplants are thoroughly charred before peeling
Ingredient Alternatives
- Substitute regular eggplants with Japanese eggplants (adjust quantity)
- Use red onions instead of white for sweeter flavor
- Add bell peppers for extra color and nutrition
- Use egg whites only for a lighter version
Storage & Reheating
- Store in airtight container in refrigerator for up to 3 days
- Reheat in microwave for 1-2 minutes or in pan over medium heat
- Not recommended for freezing
Variations
- Spicy Version: Add chopped siling labuyo (bird’s eye chili)
- Creamy Version: Add grated cheese
- Meat Lover’s: Include ground pork or beef
- Veggie-loaded: Add mushrooms and bell peppers
FAQs
Q: Why is it called Poki-poki? A: The name comes from the sound made when mashing the grilled eggplant. Q: Can I make this ahead? A: Yes, but best served fresh. Can be stored for up to 3 days. Q: Is this dish vegetarian? A: Yes, it’s vegetarian but not vegan due to eggs. Q: Can I grill eggplant on stovetop? A: Yes, use medium heat and turn frequently for even charring.
Nutrition
The Story Behind Poki Poki
Poki-poki, a beloved traditional Ilocano recipe from Northern Philippines, tells a story of resourcefulness and culinary ingenuity that has been passed down through generations of Filipino families. This humble eggplant dish originated in the Ilocos region, where locals masterfully transformed simple ingredients into satisfying meals that could feed entire families during both lean and prosperous times.
The dish’s charming name comes from the distinctive “pok-pok” sound made when cooks mash the grilled eggplant with wooden spatulas against their cooking pans. This onomatopoeia, typical of Filipino food naming traditions, reflects the playful nature of our culture even in everyday cooking. Like many cherished Filipino recipes, poki-poki started in home kitchens, where Ilocano mothers and grandmothers would prepare it during eggplant season when the vegetables were plentiful and affordable.
What sets poki-poki apart from other Filipino eggplant dishes like tortang talong is its unique preparation method. While both dishes feature grilled eggplant and eggs, poki-poki incorporates the eggs differently, creating a more rustic, home-style dish that captures the essence of Ilocano cooking. The combination of smoky grilled eggplant, fresh tomatoes, aromatic garlic, and eggs has made this dish a staple in Ilocano households and increasingly popular throughout the Philippines.
Today, poki-poki represents more than just a recipe – it’s a testament to the Ilocano tradition of transforming simple ingredients into flavorful, nutritious meals. As more people discover this regional specialty, it continues to gain recognition alongside other beloved Ilocano dishes like pinakbet and bagnet, showcasing the rich culinary heritage of Northern Philippines. Whether served for breakfast with hot rice, as a hearty lunch, or a comforting dinner, poki-poki remains true to its humble origins while earning its place as a cherished part of Filipino cuisine.
