Portuguese Fried Eggs with Chouriço and Fries Recipe
Posted in:
Pork
May 7, 2016
5 out of 5 with 7 ratings
Ingredients
3 ounces chourico, julienned4 eggs1 cup olive oil2 large (½ pound) potatoes, peeled, halved and thinly slicedKosher salt (to taste)Pepper (to taste)
Directions
- Bring a large pot of water to a boil and season with salt. Line a baking sheet with a kitchen towel. Add the potatoes to the pot and cook until tender, 4 to 5 minutes. Drain and transfer to the prepared baking sheet to dry.
- In a large skillet, heat the olive oil over medium heat, add the chourico, fry until crisp, 30 seconds, then using a slotted spoon, remove it from the pan and set aside.
- In the same oil over medium high heat, fry the potatoes in two batches until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer each batch to a serving dish and season with salt and pepper and add the chourico to the top of the fried potatoes.
- Over medium high heat, fry the eggs in the same oil. Season with salt and cook until the whites have set but the yolks are still runny, 3 to 4 minutes. Transfer the eggs to top the potatoes and chourico, then serve immediately.
Recipe & Photo Credit: tastingtable.com
Comments
You might also like
How to make Portuguese orange marinated roast pork loin.
These delicious Portuguese Porto style bifanas (pork cutlets) with beer, wine, garlic and piri piri sauce, make a great meal served on a Portuguese bun with chips on the side.
Portuguese rojoes is a traditional recipe from the Minho region, used to be served only during winter, when fresh meat was available back then, but now we can enjoy this dish all year round.