Longganisa Pasta With Pan Fried Egg Is A Breakfast You’d Wake Up For

2 months ago

Wake up to this Pinoy classic breakfast made more incredible and exciting


Longganisa Pasta with Pan Fried Egg

Makes 5-6 servings

300g Longganisa

½ cup Water

2 Tbsps Olive oil

1 Onion, chopped

3 cloves Garlic

3 Boiled tomatoes, chopped

*Salt and pepper, to season

½ kilo Fettucine pasta, cooked al dente

6 Eggs, cooked sunny side up

6 Toasted white bread

*Chopped parsley, to garnish

  1. In a large skillet, cook longganisa in water, boiling for about 10 minutes. Prick pieces with a fork until water evaporates and oil from the meat comes out.
  2. Add a tablespoon of olive oil and cook longganisa until slightly brown and crisp. Remove longganisa from the skillet and transfer to a plate.  Peel off the longganisa skins and crumble the longganisa into bits.  Set aside.
  3. In the same skillet, pour another tablespoon of olive oil.  Saute onions, garlic and tomatoes for five minutes. Add the chopped longganisa and sauté for another minute. Season with salt and pepper, to taste.
  4. Add the cooked pasta and toss until pasta is well coated with the sauce.
  5. Transfer pasta to a serving dish then top each serving with a fried egg.  Finish with a sprinkle of chopped parsley and serve with toasted bread. 
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