Hmm, I’ve seen this pattern before. Two recipes in a row linked by a common thread.
Previously, it was the dhungar process of stovetop smoking, now it’s the avocado. Could this second-in-a-row, avocado-inspired Reneelicious Recipe be the start of a new mini-series ala the Dhungar Diaries? With the bushels of sliced avocados in our refrigerator waiting to be creatively prepared and incororporated into food, it may very well be.
Avocado Archives? Avocodyssies? Livin’ la Vida Avocada?
What do you think? 😉
Substantial breakfast topped with a fanciful swirl of sriracha.
Now THIS is the breakfast of champions. Not only is it strikingly beautiful, it’s hearty and extremely flavorful as well. You can literally taste and appreciate every component and texture with each bite. Dee-licious!
In case you missed it, there’s my pretty little sliver of avocado, sliced up and refrigerated before the skin turned completely purple. This resulted in firmer, les mushy pieces of fruit.
- 3 Tbsps olive oil
- 1 large potato, cubed
- 1 large red onion, sliced
- 1-2 large green chilies, or to taste
- 10 pcs longganiza, garlicky if possible, removed from casing
- 1 Tbsp pimenton or smoked paprika, or to taste
- 1 Tbsp ground cumin, or to taste
- Tomato slices
- Avocado slices
- Fried eggs, sunny side up, one per person
- Thick slice of bread of your choice, toasted (I used pan de sal, split open, then toasted)
- Sriracha, to taste
- Calamansi, lime, or lemon, to serve
- In large skillet, heat 2 Tbsps olive oil over medium-high heat. Add in cubed potatoes then fry until golden. Remove and transfer to paper-towel-lined plate to drain excess oil.
- In same skillet, heat remaining oil then add in onion and chilies and saute until soft. Add in longganiza. Sprinkle pimenton and ground cumin and stir fry until longganiza are browned and crisp. Add in potatoes, stir to combine, then remove from heat.
- To assemble: Place slice of toasted bread on plate. Lay tomato slices then follow with some avocado slices. Spoon generous amount of longganiza mixture. Squeeze over with calamansi, lime, or lemon, then top with fried egg and finish with some Sriracha.
DID YOU KNOW?
That avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid? They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
JB and Renée are the Traveleaters behind Will Fly for Food, a travel blog for the gastronomically inclined. They enjoy experiencing food from different cultures so they’ve made it their mission to try every country’s national dish. Read more about them and their National Dish Quest here.