Portuguese Fisherman
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
53
Sourness
33
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Onion (spanish, sliced thin)1 cup
Chicken Broth450 g
Chourico (ground)1 cup
Paprika1 cup
Cayenne Pepper8
Eggs1 cup
Water2 tbsps
ButterDirections:
1
In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil
2
Reduce the heat and simmer until crisp and tender, about 3 minutes
3
Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture
4
Mix well
5
This can be made 1 or 2 days ahead and refrigerated
6
In a medium bowl, whisk the eggs with 1/4 cup water
7
In a large frying pan over medium heat, melt 2 tablespoons butter
8
Add the eggs and the spicy sausage mixture, along with the shredded cheese
9
Stir gently until the eggs are cooked and fluffy, about 5 minutes
10
Serve with toasted Portuguese English muffins