Whenever we visit my mom, she usually gives us some type of breakfast meat to take home. This past weekend was no exception as we left her place carrying a big bag of longganisa and tocino. For any non-Filipinos who don’t know what these are, longganisa is Filipino sausage and tocino sweetened cured pork, both of which are usually eaten for breakfast.
Our freezer was becoming a little too full so Ren decided to use the sausages to whip up this awesome breakfast dish for tonight’s dinner. Using 3 different types of longganisa, she mixed them all together with some Spanish paprika to create her own spicy, flavorful scramble with a side of country fries and her signature homemade focaccia.
This dish reminded me of one of my favorite things about being an adult – you’re allowed to enjoy breakfast food at any time of the day. 🙂
- 150 g each, Lucban and Vigan longganisa (or any garlicky longganisa)
- 1 Tbsp pimenton (Spanish paprika)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp crushed red pepper or to taste
The longganisas in the foreground are Vigan, the elongated ones are Lucban from Ren’s mom, and the lighter ones in the rear were the ones recently given to us by my mom. They’re garlicky, vigan-like longganisas that she got from Rhea’s butcher shop in Mayon market. Thanks moms! 🙂
This tin of pimenton was given to Ren by her brother who lives in Watsonville, CA. A great cook as well, he regularly sends care packages containing culinary treats like saffron, black mission figs, raspberry and strawberry preserve, tahini, pine nuts, red velvet whoopie pie mix, and even a Kitchen Aid. Thanks kuya! 🙂
- 1/3 cup shortening
- 5 medium potatoes (cooked, peeled or unpeeled, cubed)
- Black pepper and sea salt, to taste
- 1/4 tsp paprika, optional
- Longganisa mixture
- 1 medium yellow onion, diced
- 6 eggs
- 1/4 cup fresh parsley, finely chopped
- Freshly ground black pepper and sea salt, to taste
- 3 cups bread flour
- 1 tsp salt
- 2 tsps white sugar
- 1 Tbsp active dry yeast
- 1 tsp italian seasoning
- 1 cup warm water
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 tsp salt
FOR FOCACCIA TOPPING
- 1/4 cup olive oil
- 1-1/2 tsps dried oregano
- 1/4 cup garlic, coarsely chopped
FOR LONGGANISA, POTATOES, AND SCRAMBLE
- Remove casings from longganisa and place in small bowl.
- Sprinkle pimenton, cumin, coriander and crushed red pepper onto meat and mix with spatula until well combined.
- Cover with plastic wrap and let sit in refrigerator for at least 6 hours or overnight.
- Heat shortening over medium-high heat in large cast-iron skillet to cook potatoes.
- Add in cubed potatoes and cook, while stirring, until potatoes are golden brown.
- Season with salt, black pepper and paprika (if using). Set aside and keep warm.
- Heat nonstick skillet to medium-high heat and add longganisa, breaking it up with a wooden spoon.
- Once fat from longganisa has started to render, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and both onion and longganisa have browned slightly. Pour off all but 1 tablespoon of fat.
- Whisk eggs to break up yolks and add to skillet.
- Reduce heat to low and cook, while stirring and scraping bottom often. This creates a soft, fluffy texture.
- Stir in parsley and remove from heat.
- Season to taste with salt and pepper.
- Serve with fried potatoes and warm focaccia bread.
FOR FOCACCIA BREAD
- Stir together flour, salt, sugar, yeast and Italian seasoning in large bowl. Mix in olive oil and water.
- When dough has pulled together, turn it out onto a lightly floured surface. Knead until smooth and elastic. Lightly oil a large bowl, then place dough inside and turn to coat with oil. Cover with damp cloth and let rise in a warm place until size doubles.
- Punch dough down with oiled hands, evenly press it into a greased 9″ x 13″ pan. Make indentations in dough using fingertips.
- Cover and let rise in a warm place for 30 minutes.
- Prepare topping in the meantime. In small skillet, heat olive oil. Add garlic and oregano and quickly remove from heat.
- Preheat oven to 400 degrees F (200 degrees C). Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough. Sprinkle with Parmesan cheese and salt.
- Bake for 20 minutes, or until golden brown. Serve warm.
All together now
Breakfast food is the best, especially when it isn’t eaten for breakfast. Enjoy! 🙂
DID YOU KNOW?
That despite its name, Philippine longganisa actually resembles Spanish chorizo more closely than Spanish longaniza? In Spain, longaniza are long thin salchichón that differ from chorizo in that they substitute black pepper for paprika and may have different spices like nutmeg.
Though “longganisa” has become widely accepted as the term for Philippine native sausages, “chorizo” or “tsoriso” is actually a more commonly used term in some parts of the Visayas and Mindanao.
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