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Makes 4 servings
Preparation and cooking time: 20 minutes


2 tablespoons olive oil
¼ cup garlic longganisa, casing removed an chopped
¼ cup bacon, chopped
2 cloves garlic, minced
1 piece whole onion, diced
1 pack Hunt’s Tomato Basil and Cheese Spaghetti Sauce (250 grams)
Pepper to taste
1 teaspoon chili flakes
Pinch of cumin
1 teaspoon hot sauce
2 pieces eggs
¼ cup quick melt cheese
Pinch of paprika
4 pieces pandesal
2 tablespoons basil, chopped


  1. Heat cooking oil in a medium sized pan on medium and fry the longganisa. Drain excess oil and set aside.
  2. Chop bacon and let the fat render until crispy. Drain excess oil and set aside.
  3. On a hot skillet, saute onions and garlic until translucent. Pour in Hunt’s Tomato Basil & Cheese Spaghetti Sauce. Season with pepper, chili flakes, cumin and hot sauce. Sprinkle bacon and longganisa bits on top of the sauce.
  4. Crack eggs on top and add cheese with a dash of paprika. Lower the Heat and Cover pan for 10 minutes.
  5. Flatten the pandesal pieces with a rolling pin and toast until golden brown.
  6. Uncover the pan of dip and top with basil. Remove from heat and serve with prepared pandesal crostinis.

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