As with most Catholics during Lent, we avoid eating meat during the Holy Week, which is the week between Palm Sunday and Easter Sunday. When I was growing up, adobong itlog would invariably be one of the dishes to be served during our weekday meals by our good old cook. I miss this dish whenever Holy Week comes around.
It's basically eggs, first hard boiled and then peeled and cooked in a adobo sauce. I actually fried off some garlic, onions and tomatoes first then add the eggs and mix up the vinegar, soy and water. Nothing to it really, it's just how one likes their adobo and the ratio between vinegar and soy.