Treat your laing like a shakshouka and add eggs!
Proof that eggs can make anything better: Take a page from shakshouka and crack a few into laing, the earthy Filipino stew made with taro leaves, for richness and color.
Laing hails from the region of Bicol, home to fiery dishes cooked in chili-spiked coconut milk. Taro leaves (also gabi in Tagalog, natong in Bikolano) are stewed in a broth of ginger, coconut milk, and red chilies. Some cooks like to add meat or seafood for a bit of protein.
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