Longganisa Pasta with Pan Fried Egg

by Pauline De Mesa
Pork | February 18, 2019

Ingredients :

6 servings
300 g Longganisa
0.5 cup Water
2 tbsp Olive oil
1 Onion, chopped
3 clove Garlic
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

Procedure :

  • 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.