SYDNEYSIDER’S LONGGANISA BAKED EGGS

LONGSILOG WITH A Twist

Chris Urbano is an Australian living in Manila who loves the people, culture, and food of the Philippines. In sharing this passion, the Tagalog speaking foreignoy piloted the Maputing Cooking program on YouTube in 2013 with a mission to bring Filipino food global. Here is his recipe you can try at home!

Longsilog with a twist – this is a great way to reimagine the all-time classic Filipino breakfasts of Longganisa, Sinangag and Itlog (Longganisa with Rice and Eggs). I lived in Sydney for a few years which is a cosmopolitan hotbed with dozens of different communities all adding something to the city’s cuisines. One thing I miss from the Sydney breakfast menu is baked eggs, which was a take on eggs originating found in Mediterranean and Northern African cooking. So this dish is a homage to the multicultural cooking scene in Sydney but adapted to the Philippines. I find the small, savory Vigan longganisa works best. Remember to cook everything in one pan as the fat and juices from the longganisa flavor the whole dish. This dish looks visually stunning but is deceptively easy to make! I serve mine with thick cut sourdough acknowledging the Sydney influence, but if you can’t bear to have your Longganisa without rice, a side of sinangag will be equally delicious!

Procedure:

1. In a shallow frypan, heat up some oil and saute garlic and cherry tomatoes.

2. Cut the longganisa in bite-sized pieces and throw them in the pan with the tomatoes and garlic. Add in 1 teaspoon of cumin and season it with pepper.

3. Add in the kidney beans. Once it’s cooked, create little craters in the pan and crack the eggs directly in there.

4. Take the pan off the stove and place it in the oven. Check the dish every few minutes. Once the eggs are cooked, take it out of the oven. Put chopped parsley for added flavor.

5. Serve with sourdough and a steaming cup of hot coffee for that perfect breakfast.