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.
What is laing?
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.