Scrambled eggs with smoked sausage

Scrambled eggs with smoked sausage

Ovos mexidos com farinheira

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Serves
4
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Scrambled eggs and farinheira (smoked sausage) is one of my favourite egg dishes ever. In Portugal we eat it as a petisco in the late afternoon, together with several other small plates. It really is worth getting hold of real Portuguese farinheira – this may require a little planning, but once you source some (it’s available online) I’m sure you will use it a lot. Serve this with plenty of crusty bread.

Ingredients

Quantity Ingredient
6 eggs
1 good-quality farinheira
2 tablespoons olive oil
1 courgette, thinly sliced into rings
a small handful parsley leaves, finely chopped
freshly squeezed lemon juice, to taste
sea salt flakes
ground white pepper

Method

  1. Whisk the eggs in a bowl and season them with salt and pepper. Take the farinheira out of its casing and break it into small pieces. Heat the olive oil in a frying pan over a medium heat, add the farinheira and fry for a few minutes, until crisp around the edges. Add the courgette to the pan and cook for 2 minutes, or until lightly cooked.
  2. Pour the eggs into the pan and cook gently, folding them with a wooden spoon, until they are soft and creamy, seasoning them with salt and pepper. Be careful not to overcook the eggs; remove the pan from the heat just before they are fully cooked. Stir through the parsley and add a squeeze of lemon to taste, then serve immediately.
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