For non-Filipinos, longsilog is short for longganisa (sausage), sinangag (fried rice) and itlog (egg). It’s an ubibuitous breakfast meal in the Philippines served at home, in carinderias (inexpensive eateries) and even in restaurants.
If you’re wondering where the sausage is in the photos for this longsilog recipe, well, the longganisa is served without the casings.
But why serve the sausage meat without the casings? Well, the sausages take longer to cook when stuffed in casing. Since it’s the sausage meat that we like so much because of the way it’s flavored, and sausage meat without casings cooks faster, why not ditch the casings?
But why quail eggs? My daughter, Alex, and I were in Chiang Mai and one of the cutest street food we tried there was quail eggs cooked in a special pan similar to a takoyaki pan. We have a takoyaki pan at home so I thought I’d try doing something similar.
Longsilog: Sausage and Fried Eggs Rice Bowl
- Takoyaki pan
- Heat a frying pan and spread the sausage meat on the entire bottom.
- Cook over medium-high heat to brown the underside.
- Stir to break up lumps and continue cooking, stirring often, until well browned.
- Divide into four portions, set aside and keep hot.
- Using a piece of kitchen paper (or a pasty brush if you own one), lightly grease each hole of a takoyaki pan.
- Set the takoyaki pan on the stove over medium heat and crack a quail egg into each hole (see notes after the recipe). Sprinkle with a little salt. Cook until set.
- Ladle cooked rice into four bowls.
- On top of the rice, arrange fried quail eggs on one side and spoon a fourth of the browned sausage meat on the other. Scatter sliced shallots and scallions in the middle.
- Serve immediately.