📝 About This Recipe
A cornerstone of Portuguese 'petiscos' culture, this dish celebrates the unique Farinheira, a traditional flour-based sausage seasoned with paprika and wine. When crumbled and sautéed, the sausage releases its smoky, savory oils, which are then folded into velvety, slow-scrambled eggs. It is a humble yet luxurious taste of Alentejo tradition that perfectly captures the soul of Portuguese tavern cooking.
🥗 Ingredients
The Star Proteins
- 1 piece Farinheira sausage (approximately 200g, casing removed)
- 6 Large eggs (preferably organic or free-range)
- 1 tablespoon Unsalted butter (at room temperature)
Aromatics and Seasoning
- 2 tablespoons Extra virgin olive oil (Portuguese oil preferred)
- 1 Small white onion (very finely minced)
- 2 Garlic cloves (minced)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Freshly ground black pepper
- 1/4 teaspoon Smoked paprika (optional, for extra depth)
For Serving
- 1 loaf Portuguese crusty bread (sliced and toasted)
- 1/2 cup Cured black olives (for garnish)
- 1 Garlic clove (halved, to rub on toast)
👨🍳 Instructions
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1
Begin by preparing the Farinheira. Use a sharp knife to score the casing lengthwise and peel it away. Roughly crumble the sausage meat into small, bite-sized pieces.
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2
In a medium bowl, crack the 6 eggs. Add a pinch of salt and black pepper. Whisk gently with a fork just until the yolks and whites are combined; do not over-beat, as you want a rich texture.
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3
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
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4
Add the finely minced onion to the skillet. Sauté for 3-4 minutes until translucent and soft, but not browned.
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5
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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6
Add the crumbled Farinheira to the pan. Increase the heat slightly and fry for 4-5 minutes. Use a wooden spoon to break up any large chunks. The sausage should release its orange-tinted oil and become slightly crispy on the edges.
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7
Reduce the heat to medium-low. This is crucial for achieving the perfect creamy egg texture.
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8
Add the tablespoon of butter to the pan. Once melted, pour the whisked eggs over the sausage mixture.
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9
Let the eggs sit for about 20 seconds to begin setting, then use a spatula to gently pull the cooked edges toward the center.
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10
Continue folding the eggs gently for 2-3 minutes. You want 'large curds' that are still slightly moist and glossy. Remove the pan from the heat while the eggs still look a bit undercooked, as residual heat will finish them.
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11
Fold in most of the chopped parsley, reserving a little for garnish.
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12
While the eggs rest for a moment, rub your toasted bread slices with the cut side of a garlic clove for an authentic touch.
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13
Transfer the mixture to a warm serving platter and sprinkle with the remaining parsley and a dash of smoked paprika if desired.
💡 Chef's Tips
Be cautious with salt; the Farinheira is naturally quite salty, so season the eggs sparingly. If your Farinheira is very soft, you can poach it in boiling water for 2 minutes before peeling to make it easier to handle. Always use low heat for the eggs; high heat will cause the eggs to weep water and turn rubbery. For a more decadent version, add a splash of heavy cream to the eggs before whisking.
🍽️ Serving Suggestions
Serve immediately while hot with thick slices of toasted sourdough or Alentejo bread. Pair with a crisp, chilled Portuguese white wine like a Vinho Verde or a light Encruzado. Add a side of simple tomato salad with oregano to cut through the richness of the sausage. Place a bowl of cured black olives on the table to complete the traditional petisco experience.