It’s a beautiful Saturday morning, so I decided to make breakfast sisig with happy eggs! I love serving this on top of baked sweet potato instead of the traditional Filipino garlic fried rice, as it serves as a sweet counterpoint to the spicy-salty-sour complex flavors of sisig.
Baked Sweet Potato
I forget where I learned how to bake sweet potatoes in the microwave — but this method results in perfect sweet potatoes every time. First, scrub the sweet potato well and then prick with a fork on all sides, to allow the steam to escape and prevent sweet potato explosions. Wet a paper towel, and then wrap around the sweet potato. Place in a microwave-safe dish, and microwave at full power for 7 minutes.
I have a batch of sisig meat that I prepared earlier in the week, to make creating sisig each day much easier. I finely chopped 1 small onion, a knob of ginger, 4 cloves of garlic (Filipinos love our garlic), and seeded bird’s eye chilis (sili labuyo). Sliced 3 calamansi and squeezed into a small bowl with 2 tbsp of soy sauce. Sauteed the aromatics until browned and then added a cup of sisig meat. Poured sauce and let the meat brown. I love the taste of green onions in sisig, so a rough chop of green onions topping the pile of meat at the end usually makes me super happy. Green onions provides both a sharp flavor and texture contrast to the caramelized meat, so try not to skip this step!
Creating a Happy Egg
Here’s a secret: I rely on the microwave a little too much — especially with poaching eggs. In a small bowl, I put about a half inch of water and crack a fresh egg. I microwave this for 45 seconds at at 80% power. This results in an onsen egg, and usually looks like a smiling egg.
Putting it together: Breakfast Sisig and the Happy Egg!
Half the sweet potato, and mound the sisig meat on top. Top with green onions, and then nestle the happy egg on top. The best part is to crack the yolk and let it melt into the rich sisig. It’s worth trying to get all the elements in one bite.
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