In the Philippines, breakfast is often a celebration of bold flavors, and the Longganisa Breakfast Plate—known as Longsilog—is a beloved favorite. This iconic meal features longganisa (sweet or garlicky Filipino sausages), sinangag (garlic fried rice), and itlog (a fried egg with a runny yolk).
The combination is pure magic: the sweet, savory, slightly tangy sausage, the aromatic, garlicky rice, and the rich, velvety yolk that ties everything together. Served with fresh tomatoes and a spiced vinegar dip, this breakfast plate is hearty, satisfying, and perfect for any time of day. Whether you’re making it for a lazy weekend morning or a special occasion, Longsilog is a taste of Filipino comfort at its finest.
Ingredients
For the Longganisa:
- 1 lb (450g) longganisa sausages (Filipino sweet or garlic sausages)
- 2 tablespoons water (for steaming)
- 1 tablespoon vegetable oil (if needed)
For the Garlic Fried Rice (Sinangag):
- 3 cups cooked day-old jasmine rice, cold
- 4 cloves garlic, thinly sliced or minced
- 2 tablespoons vegetable oil
- Salt, to taste
For the Eggs:
- 2 to 4 large eggs (1 to 2 per serving)
- 1 tablespoon vegetable oil or butter
- Salt and pepper, to taste
For Serving:
- 2 ripe tomatoes, sliced
- Fresh parsley or green onions, chopped (optional)
- Spiced vinegar (sukang maasim with garlic and chili) or plain vinegar
Instructions
1. Cook the Longganisa: Place the longganisa sausages in a skillet with 2 tablespoons of water. Cover and cook over medium heat for 5 to 7 minutes, allowing the sausages to steam and cook through.
Remove the lid and continue cooking, turning occasionally, until the water evaporates and the sausages are golden brown and caramelized, about 5 minutes more. If the sausages are lean, add a tablespoon of oil to help them brown. Remove and set aside.
2. Make the Garlic Fried Rice: While the sausages cook, heat the oil in a large skillet or wok over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and crisp, about 2 to 3 minutes.
Remove half of the crispy garlic and set aside for garnish. Add the cold rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and evenly coated with garlic oil. Season with salt to taste. Keep warm.
3. Fry the Eggs: In a separate nonstick skillet, heat the oil or butter over medium heat. Crack the eggs into the skillet and cook sunny-side up until the whites are set and the yolks are still runny, about 2 to 3 minutes. Season with salt and pepper.
4. Assemble the Plate: Divide the garlic fried rice among plates. Arrange the longganisa alongside the rice. Top with a fried egg. Add sliced tomatoes on the side. Garnish with the reserved crispy garlic and fresh parsley or green onions if desired.
5. Serve: Serve immediately with spiced vinegar on the side for dipping the longganisa. Encourage diners to break the egg yolk and mix it into the rice for the ultimate experience.
This Longganisa Breakfast Plate brings the vibrant, comforting flavors of a Filipino morning to your table—sweet, savory, and utterly satisfying.
