Alheira with Fried Egg

A sausage skin that cracks under the teeth to release a garlicky, creamy filling. The runny egg yolk coats the smoky meat, creating a raw and effective contrast of textures.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 468
• Protein: 29 g
• Carbs: 22 g
• Fat: 29 g

Ingredients

• 4 piece Egg ( fresh )
• 2 tbsp Extra virgin olive oil ( for frying )
• 2 piece Garlic optional ( unpeeled )
• 1 piece Parsley optional ( chopped for garnish )
• 1 piece Salade ou chicorée frisée (translated from French) ( washed for serving )
• 4 piece Alheira sausage

Instructions

1. Preparing the alheira

   Lightly score the skin of the sausage lengthwise with the tip of a knife. Prick the skin in several places with a fork to prevent it from bursting under heat pressure.

2. Searing the sausage

   Heat a pan with a drizzle of olive oil. Place the alheiras and brown over medium heat. The skin should become brown and crispy while the interior softens.

3. Frying the egg

   In the same pan, crack the eggs. Fry on one side until the white is set and the edges are slightly crispy. The yolk must remain liquid and glossy.

Chef's tips

• Do not drain the sausage fat, use it to fry the egg; it's packed with smoky aromas.
• If the sausage starts to split too much, lower the heat immediately.

Storage

This dish does not keep; it must be served as soon as the egg leaves the pan to enjoy the runny yolk.