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Poqui Poqui on a black plate
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4.45 from 9 votes

Poqui Poqui

Poqui Poqui made of roasted eggplant, tomatoes, and eggs. Healthy, filling, and delicious, it's a meatless breakfast or dinner meal the whole family will love.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 206kcal


  • 2 large eggplants
  • 2 tablespoons oil
  • 1 small onion, peeled and sliced thinly
  • 2 cloves garlic
  • 2 large Roma tomatoes, chopped
  • 4 eggs, beaten
  • salt and pepper to taste


  • Over hot coals or gas stove, grill eggplants until skins are charred. Remove from heat and under running water, peel skin and rinse well. Coarsely chop flesh.
  • In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add tomatoes and continue to cook, mashing with the back of the spoon, until softened. 
  • Add eggplant. Season with salt and pepper to taste.
  • Add beaten eggs, stirring to combine, and continue to cook until eggs are just set. Serve hot.



  • Although the grill or gas stove provides a quicker way to roast eggplants, you can also roast them in the oven. Arrange the eggplants on a foil-lined baking sheet in a single layer, lightly brush with oil, and pierce a few times with a fork. Roast in 400 F oven for about 10 to 15 minutes or until softened.
  • Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.
  • In place of salt, you can season the dish with fish sauce or bagoong isda.


Serving: 391g | Calories: 206kcal | Carbohydrates: 19.6g | Protein: 8.9g | Fat: 11.8g | Saturated Fat: 2.3g | Cholesterol: 164mg | Sodium: 362mg | Potassium: 832mg | Fiber: 9.6g | Sugar: 10.4g | Vitamin A: 950IU | Vitamin C: 26.4mg | Calcium: 60mg | Iron: 1.6mg