When I moved to New York from Manila, one of my biggest concerns was whether my then-girlfriend (now wife) ate Filipino food, or if I had to eat pancakes for the rest of my life. A Pinoy breakfast is always heavy with the protein of meat, fish and eggs, and a big helping of garlic fried rice. On occasion some pickled papaya might grace the plate, but for the most part this breakfast is everything a farmer would need to make it through the day.
I was relieved to know that she was every bit a Filipino food hound as myself. The only problem was that the closest decent Filipino restaurant was a car ride away, and we didn’t have a car. And nobody made tapsilog the way I liked it. So I had to make my own.
Tapsilog – a Filipino farmer’s breakfast of beef, egg and garlic rice.
Tapsilog is short for tapa (cured beef), sinangag (garlic fried rice) and itlog (egg). The suffix “silog” is added to many protein sources such as ham-silog, hotdog-silog, daing-silog (daing – marinated milkfish) and longsilog (longganisa – sausage). Technically beef tapa is supposed to be air-dried beef, but I’ve been able to achieve the same result by just marinating the beef in a mixture of soy sauce and lemon. Continue reading
They said the dish was called Delicious and that’s exactly what it was. One morning in our Vermont ski rental, the air was filled with the flavors of tomato, jalapeno and feta because of this colorful palette of reds, greens and yellows.
“It’s not really called Delicious, we just named it that,” our friends said. Upon further investigation I discovered that the dish was actually called shakshuka, a North African dish popular in Israel and in the Middle East.
Tomatoes are stewed and reduced with the addition of jalapeno and feta, and then eggs are poached in the mixture as it spends a few minutes in the oven.
We served it with rice but recipes online sometimes call for tortillas or pita. I think it’s excellent on its own, and definitely a dish to share. I love pretty food!
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapeños, seeded, finely chopped
- 1 15-ounce can chickpeas, drained
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon ground cumin
- 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
- Kosher salt and freshly ground black pepper
- 1 cup coarsely crumbled feta
- 8 large eggs
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh cilantro
- Warm pita bread
Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.