If you’re craving a hearty, layered, and utterly comforting meal, the Filipino Picadillo with Fried Egg and Savory Plantains Recipe is about to become your new favorite. This one-dish wonder combines the rich, savory warmth of a classic Filipino Picadillo—made from a perfect marriage of ground beef and pork, tender diced vegetables, and a hint of sweetness from raisins—with the satisfying crispness of fried eggs and the caramelized sweetness of fried plantains. Each bite bursts with flavor and texture, making it ideal for an easy weeknight dinner or a satisfying weekend treat with friends and family.
Ingredients You’ll Need
Simple ingredients make a spectacular meal here, each playing an important role—from the juicy softness of the diced potatoes to the sweet pop of raisins, and the deep savoriness of fish sauce and soy sauce coming together for that authentic Filipino flavor.
- 2 cups white rice (uncooked): Choose long-grain rice for a fluffy texture that soaks up all the flavors perfectly.
- 3 tablespoons extra virgin olive oil: Used for sautéing, it adds a mild fruity aroma and bridges the flavors smoothly.
- 2 cups yellow potatoes (diced bite-sized): They add soft, creamy texture and balance the savory elements.
- 1 cup carrots (1/2 inch dice): Offers a subtle sweetness and a pop of color to brighten the dish.
- 1 medium onion (diced): Provides depth and a natural sweetness once sautéed.
- 4 cloves garlic (fresh minced): Garlic is essential for that fragrant, unmistakable backbone of flavor.
- 1 pound ground beef (80/20): This meat ratio is perfect for juiciness without too much fat.
- 1 pound ground pork: Adds richness and complexity to the savory profile.
- 2 tablespoons tomato paste: Concentrated tomato flavor that gives the sauce its signature robustness.
- 2 cups fresh tomatoes (diced): Freshness and acidity brighten the overall taste.
- 1 teaspoon kosher salt: Enhances every flavor in the mixture evenly.
- 1 teaspoon freshly ground black pepper: Adds an inviting subtle heat and earthy note.
- 1/2 cup raisins: For a sweet contrast that surprises and delights your palate.
- 1 tablespoon fish sauce: A deep umami boost that’s indispensable in Filipino cooking.
- 2 tablespoons soy sauce: Adds saltiness and an extra layer of savory goodness.
- 1 tablespoon chili garlic paste: Brings a gentle spicy kick and garlicky punch.
- 1 cup water: Helps to build the sauce and create the perfect consistency.
- 1 cup frozen peas (thawed): Light, sweet bites that add freshness and color.
- Tabasco sauce (to taste): A tangy condiment to customize the heat intensity.
- 2 cups savory fried plantains: Caramelized and golden, these provide a sweet, hearty side loved by everyone.
How to Make Filipino Picadillo with Fried Egg and Savory Plantains Recipe
Step 1: Cook the Rice
Begin with fluffy rice because it’s the perfect base to soak up all those rich, juicy Picadillo flavors. Use twice the amount of water compared to rice in a rice cooker or pot, then set it aside to cook while you prepare the Picadillo components.
Step 2: Brown the Potatoes and Carrots
Heat 2 tablespoons of olive oil in a large skillet over medium to medium-high heat. Once shimmering, add your diced potatoes and carrots. Cook them until browned and just tender, around 15 minutes. This step builds texture and adds caramelized notes that make the dish extra special. Transfer them out with a slotted spoon.
Step 3: Sauté Aromatics
In the same skillet, pour in the remaining tablespoon of olive oil. Toss in the diced onion and cook for about three minutes until translucent and fragrant. Then add minced garlic and continue to sauté for another minute. These aromatics create a flavorful foundation that enhances every bite.
Step 4: Brown the Meats
Add the ground beef and ground pork to the skillet and sauté for about eight minutes. You’ll want the meat browned and cooked thoroughly as this locks in the comforting meatiness that Filipino Picadillo is known for. Stir occasionally to break apart clumps and ensure even cooking.
Step 5: Incorporate Tomato Paste and Fresh Tomatoes
Create a small well in the center of the meat mixture and spoon in the tomato paste. Stir it in thoroughly for about one minute to caramelize slightly and deepen the richness. Next, add the diced fresh tomatoes to bring freshness and juiciness to the sauce.
Step 6: Season and Combine Ingredients
Add kosher salt, black pepper, raisins, fish sauce, soy sauce, chili garlic paste, and the reserved potatoes and carrots back into the pan. Stir everything well to ensure the sweet, salty, and spicy flavors mingle perfectly. Pour in one cup of water to thin the sauce slightly to a luscious simmering consistency.
Step 7: Simmer and Add Peas
Lower the heat to medium and let your Picadillo simmer for 10 to 15 minutes until most of the liquid has evaporated and the sauce thickens beautifully. Just before turning off the heat, fold in the thawed peas gently for a pop of sweetness and color.
Step 8: Fry the Eggs
In a separate pan, cook as many eggs as you need for your guests—sunny-side-up or over-easy are perfect to serve on top of your Picadillo. The warm yolk adds an extra layer of richness and a velvety touch to each serving.
Step 9: Assemble Your Filipino Picadillo with Fried Egg and Savory Plantains Recipe
Place a generous scoop of fluffy rice into each bowl, then heap the savory Picadillo on top. Crown it with a perfectly cooked fried egg, and don’t forget your golden, caramelized fried plantains on the side. Serve with Tabasco sauce for those who love a bit of tangy spice on the side.
How to Serve Filipino Picadillo with Fried Egg and Savory Plantains Recipe
Garnishes
Fresh herbs like chopped green onions or a sprinkle of toasted garlic add a lovely crunch and an inviting aroma to your plated dish. A wedge of calamansi or lime on the side enhances the brightness and balances the rich flavors.
Side Dishes
While the dish is already a full meal, some light cucumber salad or atsara (Filipino pickled papaya) pairs beautifully to cleanse the palate and add refreshing contrast to the heartiness of the Picadillo and fried plantains.
Creative Ways to Present
Serve your Filipino Picadillo in mini cast iron skillets or rustic bowls to bring a warm vibe to your table. For a fun twist, turn the Picadillo into stuffed peppers or use it as a filling for warm lumpia (spring rolls) alongside the fried eggs and plantains.
Make Ahead and Storage
Storing Leftovers
Leftover Picadillo stores wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the fried eggs separate if possible to maintain their texture, or reheat them gently before serving.
Freezing
You can freeze the Picadillo mixture (without eggs or plantains) for up to 2 months. Portion it in freezer-safe containers, thaw overnight in the fridge, then reheat on the stove with a splash of water to revive its saucy consistency.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a bit of water if the mixture seems dry. Fry fresh eggs just before serving and warm the plantains quickly in a skillet or oven to revive their crisp edges.
FAQs
Can I substitute ground meat with other proteins?
Absolutely! While the classic Filipino Picadillo with Fried Egg and Savory Plantains Recipe uses ground beef and pork for richness, you can try ground chicken or turkey for a lighter version. Just be mindful that cooking times may vary slightly.
What if I don’t have plantains, what can I use?
If plantains are hard to find, ripe bananas lightly fried work as a sweet side, though they are softer and less starchy. Alternatively, fried sweet potatoes make an excellent savory-sweet accompaniment.
Can I make this recipe spicy?
Definitely! The chili garlic paste adds some heat, but feel free to increase its amount or add fresh chopped chilies or a dash of cayenne to boost the spice without overpowering the dish’s balance.
Is this recipe gluten-free?
To keep the Filipino Picadillo with Fried Egg and Savory Plantains Recipe gluten-free, substitute soy sauce with a certified gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free.
How should I reheat the fried plantains?
For best results, reheat fried plantains in a dry skillet over medium heat until warm and slightly crispy again. Microwaving tends to make them soggy, so a skillet gives you a better texture.
Final Thoughts
There’s something truly comforting about the Filipino Picadillo with Fried Egg and Savory Plantains Recipe that makes it a keeper in any food lover’s repertoire. The flavors, textures, and aromas will fill your kitchen and your heart, promising smiles around the table with every meal. Give it a try this week—you won’t regret inviting this delicious Filipino classic into your home.
Print
Filipino Picadillo with Fried Egg and Savory Plantains Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Description
This Filipino Picadillo recipe delivers a hearty and flavorful ground beef and pork stew simmered with potatoes, carrots, tomatoes, and a balance of sweet and savory seasonings. Served over fluffy rice and topped with a fried egg, it’s accompanied by savory fried plantains for a perfect combination of textures and tastes. Ideal for a comforting family meal rich in classic Filipino flavors.
Ingredients
Rice
- 2 cups white rice (uncooked for fluffy texture)
- 4 cups water (for cooking rice, twice the rice volume)
Picadillo
- 3 tablespoons extra virgin olive oil (divided for sautéing)
- 2 cups yellow potatoes (diced into bite-sized pieces)
- 1 cup carrots (cut into 1/2 inch dice)
- 1 medium onion (diced)
- 4 cloves garlic (fresh minced)
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 2 tablespoons tomato paste
- 2 cups fresh tomatoes (diced)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup raisins
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce (good quality)
- 1 tablespoon chili garlic paste
- 1 cup water (for sauce consistency)
- 1 cup frozen peas (thawed)
Additional
- To taste Tabasco sauce (as condiment)
- 2 cups savory fried plantains (as side)
- 4 fried eggs (sunny-side up or over-easy, one per serving)
Instructions
- Cook the Rice: In a rice pot or pan, add 4 cups of water to 2 cups of white rice. Cook the rice according to standard methods until fluffy and tender. Set aside while you prepare the Picadillo.
- Sauté Potatoes and Carrots: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium to medium-high heat. Add the diced potatoes and carrots and fry for about 15 minutes until the vegetables are browned and just tender. Remove them from the skillet using a slotted spoon and set aside.
- Sauté Onion and Garlic: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3 minutes until translucent and fragrant. Then add the minced garlic and sauté for another 1 minute until fragrant.
- Brown the Meat: Add the ground beef and ground pork to the skillet. Cook for about 8 minutes, stirring occasionally, until the meat is fully browned and cooked through.
- Add Tomato Paste: Create a small well in the center of the meat mixture and add the tomato paste. Stir it in and cook for about 1 minute to integrate its rich flavor fully.
- Combine Remaining Ingredients: Add the diced tomatoes, kosher salt, freshly ground black pepper, raisins, fish sauce, soy sauce, chili garlic paste, and the cooked potatoes and carrots back into the skillet. Stir all ingredients thoroughly to combine.
- Simmer the Mixture: Lower the heat to medium and let the mixture simmer uncovered for 10 to 15 minutes, stirring occasionally, until most of the liquid evaporates and the sauce thickens.
- Add Frozen Peas: Gently fold in the thawed peas and cook for an additional minute. Remove the skillet from heat once peas are heated through.
- Cook Fried Eggs: In a separate frying pan, cook sunny-side-up or over-easy eggs—one per serving—as desired.
- Assemble and Serve: Place fluffy cooked rice into each serving bowl. Generously top with the Picadillo mixture, then place one fried egg on top. Serve alongside savory fried plantains and offer Tabasco sauce as a condiment for added heat.
Notes
- Use ground beef with an 80/20 fat ratio for optimum flavor and moisture.
- Adjust the amount of chili garlic paste and Tabasco sauce to control the spice level.
- If plantains aren’t available, fried bananas or boiled green bananas can be used as alternatives.
- To make ahead, the Picadillo mixture can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Rinsing the rice before cooking will help achieve a fluffier texture.
