Alheira Frita com Ovo e Batatas

Alheira Frita com Ovo e Batatas

Recipes with Alheira

The national alheira plate: one whole sausage deep-fried until the skin blisters open, a fried egg with a runny yolk, and a pile of thick-cut fries. Every tasca in Portugal serves a version of this. The egg yolk breaks over the split alheira and mixes with the bread filling. Three components, no complexity, total satisfaction.

Prep Time

5 min

Cook Time

10 min

Servings

2

Difficulty

Easy

Ingredients

  • 2 alheira sausages
  • Vegetable oil for deep-frying
  • 2 eggs
  • 400g potatoes, cut into thick chips
  • Salt
  • Fresh parsley (optional)

Steps

1

Heat oil to 180°C in a deep pot or fryer. The oil should be at least 5cm deep.

2

Fry the potato chips until golden, about 6-8 minutes. Drain on paper towels and salt them.

3

Prick the alheira once or twice with a toothpick to prevent it from bursting apart. Lower it into the hot oil.

4

Fry for 4-5 minutes, turning once, until the skin is golden brown and blistered. Remove and drain.

5

Fry the eggs in a separate pan with a little olive oil. The yolks must stay runny.

6

Plate the alheira with the fries alongside, the fried egg on top. Serve immediately.

Tips

Some cooks skip the toothpick prick and let the alheira split open on its own in the oil. This is more dramatic but messier. If your oil is too hot, the skin will burn before the filling heats through. Keep it at a steady 180°C.