Tortang Tahong


  • 150 g tahong meat, cooked and removed from shell
  • 6 pcs eggs
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 pcs large Roma tomatoes, chopped
  • 2 tbsp oyster sauce
  • 25 g green onions, chopped
  • 2 tbsp oil
  • salt and pepper, to taste


  1. Combine the eggs, salt and pepper in a bowl.
  2. Beat eggs until frothy. Set aside.
  3. Pour and heat oil in a skillet over medium heat.
  4. Add onions and garlic and cook until softened.
  5. Add tomatoes and continue to cook, stirring occasionally, until softened.
  6. Add mussels and cook for about 1 to 2 minutes.
  7. Add oyster sauce and stir to combine.
  8. Add beaten eggs, swirling pan to fully disperse over mussels. Sprinkle green onions on top.
  9. Cook for about 2 to 3 minutes or until eggs begin to set at the edges but still wet in the middle.
  10. Transfer pan to a 375 F oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.
  11. Remove from heat and cut into wedges to serve. Enjoy!