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    Home » Recipes » Filipino

    Updated: May 27, 2023 by Marc · 5 Comments

    Tosilog

    With garlicky fried rice and sweet and savory homemade Tocino juxtaposed by the rich, runny yolks from the sunny-side up eggs, this hearty Tosilog will jumpstart your taste buds while keeping you powered throughout the morning.
    Recipe Pin

    Tosilog is one of the best breakfasts ever. With sweet and savory Tocino (Filipino Bacon), garlicky Sinangag (garlic fried rice), and sunny side up eggs, this classic Filipino combo is the perfect way to start your day.

    What is Tosilog

    Tosilog is a portmanteau of Tocino, Sinangag (garlic fried rice), and itlog (egg). It's a classic Filipino combo that's both flavorful and filling which explains why it's such a popular brunch staple in the country. Tosilog isn't so much a recipe as much as it is a serving suggestion, but given that it's one of my favorite breakfasts (along with Eggs Benedict, Huevos Rancheros, and a traditional British Fry-up) I wanted to do more than just mention it in passing.

    Tocino (Filipino Bacon)

    You probably remember me raving about what a delicious breakfast meat Tocino is a while back, but serving it alongside garlic rice and eggs takes it to a whole new level. Made with pork cured in salt, sugar, garlic and spices, the marinade caramelizes on the outside of Tocino, giving it a glorious glaze that amps up the umami of the rice to 10. The problem with most store-bought versions is that it's loaded with food coloring and preservatives, which is why you should check out my homemade Tocino recipe and give it a whirl.

    The Best Tosilog Recipe, with home-cured Tocino (Filipino Bacon), Sinangag (garlic fried rice), and sunny side up eggs.

    Sinangag (Garlic Rice)

    With leftover rice, fried with browned garlic, this classic side makes for the perfect accompaniment to the salty-sweet Tocino. It may sound like a simple affair, but there are a few tricks to infuse the most flavor into your garlic rice, so check out my recipe for Sinangag for all the details. Oh, and don't forget to reserve some of the crisp garlic to sprinkle on top for texture!

    Itlog (Egg)

    While the Tagalog word itlog simply means "egg", Tosilog is usually served with the eggs cooked sunny-side up. That being said, I've made this with poached eggs, which is pretty amazing, and if you're pressed for time, it's also pretty good with scrambled eggs. Whatever style of egg you end up going with, I'd recommend cooking the egg on the soft side, as it helps bring the textures and flavors of the garlic rice and Tocino together into one cohesive dish. If you need some help with getting the egg right, here's my fool-proof method for making eggs sunny-side up.

    Variations

    All the variations of Tosilog have the Sinangag and egg in common, but the protein changes, turning it into something completely new. Here are just a few examples:

    • Longsilog - Perhaps my second favorite Filipino brunch combo is when this is served with Longanisa, a sweet and savory sausage.
    • Tapsilog - When made with Tapa, a cured meat that's usually made with beef, it becomes Tapsilog.
    • Cornsilog - With corned beef hash, it turns into cornsilog.
    • Hotsilog - This one includes... you guessed it, hotdogs!
    • Daingsilog - Moving onto seafood, this one is made with Daing, a salted and dried fish, which is then grilled.

    Well... you get the idea... The possibilities are endless. What's your favorite ___silog?

    📖 Recipe

    The Best Tosilog Recipe, with home-cured Tocino (Filipino Bacon), Sinangag (garlic fried rice), and sunny side up eggs.

    Tosilog

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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Yield 2 servings

    Units

    Ingredients 

    • 1 batch Sinangag (garlic rice)
    • 160 grams Tocino
    • 4 eggs

    Instructions

    • The Tocino doesn't have to be hot and takes the most time, so I usually put it in a cold non-stick pan and cook it over medium heat until any liquid boiled off the marinade starts to caramelize around the meat.
    • Start the Sinangag as soon as you have the Tocino going.
      Sinangag (garlic fried rice) is the base of any good Filipino breakfast.
    • If you have enough pans, you can start the eggs when the Sinangag is almost done. If you don't, you can make them in the same pan as the garlic rice, after it's done and you've plated it.
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    Nutrition

    Calories 321kcalProtein 28gFat 21gSaturated Fat 7gCholesterol 376mgSodium 1076mgPotassium 350mgVitamin A 475IUCalcium 55mgIron 2.2mg

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    1. Kenneth says

      April 09, 2020 at 4:08 pm

      This looks really good! I know, so cliche. But I haven't had good Tocino since I left the Philippines. Hope all is well in Japan. <3

      Reply
      • Marc Matsumoto says

        April 09, 2020 at 9:34 pm

        Thanks Kenneth! I don't think I've had Tocino outside the Philippines, but even there it was hit and miss, so I figured if I wanted to have it, I'd have to make it. Things are good here, all things considered. I hope you are well, and staying safe!

        Reply
        • Kenneth says

          April 13, 2020 at 6:46 am

          Too true. You need to find the better places for Tocino in the PH. Good to know all is well in Japan. I went last year, and was planning to be there this month, but the pandemic happened. Guess I will have to make my own melon pan as well.

          NZ lockdown seems to be working, hope we flatten the curve soon. 😀

          Reply
          • Marc Matsumoto says

            April 13, 2020 at 9:51 am

            Oooo thanks for the idea! I'm not much of a baker (spoiled by all the good bakeries here), but I've started making my own bread again, and I think I may start experimenting with a Melon Pan recipe for the blog....

            Reply
            • Kenneth says

              April 13, 2020 at 5:02 pm

              I know, I am so jealous of your bakeries! I am so addicted to the Hokkaido baked cheese tarts there too. We have one shop here in New Zealand but it's 1 hour plane ride away (9 hours car ride).

              I will wait for your melon pan recipe haha!

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    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

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    Start Here →

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