Alheira with Fried Egg
15 min
total
4
people
461
calories per serving
Ingredients
4 people
- 4 pcEgg (fresh)
- 2 tbspExtra virgin olive oil (for frying)
- 2 pcGarlic (unpeeled)
- 1 pcParsley (chopped for garnish)
- 1 pcSalade ou chicorée frisée (translated from French) (washed for serving)
- 4 pcAlheira sausage
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This dish does not keep; it must be served as soon as the egg leaves the pan to enjoy the runny yolk.
4.8
12 reviews
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