Eggs with chouriço (Portuguese pork sausage) and rustic bread
Recipe by PlanMyMealsUpdated
- min
- 15
- portions
- 4
- protein/portion
- 26 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cut the chouriço into 5 mm rounds and fry in a pan over medium heat for 3 to 4 minutes, until it releases its fat and the rounds colour; lift out and set aside.
- Fry the eggs in the chouriço fat over low heat for 3 to 4 minutes, seasoning the whites with a pinch of salt, until set with the yolk still runny.
- Return the chouriço to the pan for the last minute, just to warm through.
- Cut the bread into thick slices and serve alongside, for dipping into the yolk.
Shopping tip
Fry the chouriço first and use its browned fat to fry the eggs, dispensing with olive oil.
Where it fits in your week
Quick enough for a weeknight.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.