Classic Filipino breakfast plate featuring sweet Filipino sausage, garlic fried rice, and sunny-side-up eggs. Longsilog is part of the beloved "silog" meal category, where "silog" is a portmanteau of "sinangag" (garlic fried rice) and "itlog" (egg). "Long" refers to longganisa, the distinctively sweet and garlicky Filipino pork sausage. This hearty breakfast combination delivers the perfect balance of sweet, savory, and garlicky flavors that has made it a breakfast staple throughout the Philippines. Typically served with spicy vinegar dipping sauce and sliced tomatoes.
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12 items
Break up any clumps in the cooked and cooled jasmine rice with your hands, separating the grains so they fry evenly.
Place the longganisa links in a large skillet, add the water for sausage, and bring to a over medium heat.
Cover the skillet with a lid and cook the longganisa for 10-12 minutes until the water evaporates and the sausages are cooked through, turning occasionally.
Remove the lid, add the vegetable oil to the skillet, and continue cooking the longganisa for 5-6 minutes, turning frequently, until browned and on all sides.
Transfer the cooked longganisa to a plate and cover with foil to keep warm.
Heat the vegetable oil for rice in a large wok or wide skillet over high heat until shimmering, about 2 minutes.
Add the garlic cloves to the hot oil and for 30-45 seconds until golden and fragrant but not burnt.
Add the separated jasmine rice to the wok, breaking up any remaining clumps, and vigorously for 5-6 minutes, tossing constantly to coat each grain with the garlicky oil.
Season the rice with salt and white pepper, tossing for 1-2 minutes more until evenly distributed and the rice develops a light golden color.
Transfer the garlic fried rice to a serving platter or individual plates and keep warm.
Heat the vegetable oil for eggs in a large nonstick skillet over medium heat until shimmering, about 1 minute.
Crack the eggs into the skillet, keeping them separate, and fry sunny-side-up for 3-4 minutes until the whites are completely set but the yolks remain runny.
Baste the eggs with the hot oil from the pan to help cook the tops while keeping yolks runny, about 30 seconds.
To serve, place a generous portion of the garlic fried rice on each plate, arrange 3 longganisa links alongside, and top with a sunny-side-up egg.
Garnish each filipino longsilog plate with sliced ripe tomatoes and serve immediately with spiced vinegar on the side for dipping the sausage.
