|2 tbsp||Olive oil|
|3||Boiled tomatoes, chopped|
|Salt and pepper, to season|
|0.5 kg||Fettucine pasta, cooked al dente|
|6||Eggs, cooked sunny side up|
|6||Toasted white bread|
|Chopped parsley, to garnish|
1In 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.
2Add 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.
3In 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.
4Add the cooked pasta and toss until pasta is well coated with the sauce.
5Transfer 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.