Huevos Revueltos con Longaniza
Recipes with Longaniza Chilena
The classic Chilean breakfast: crumbled longaniza fried in its own fat until crisp, then scrambled with eggs. The cumin and paprika from the sausage season the eggs without adding anything else. Fast, filling, and practical. Served with toasted marraqueta and a cup of tea. This is weekday morning food, not weekend brunch.
Prep Time
5 min
Cook Time
8 min
Servings
2
Difficulty
Easy
Ingredients
- 2 longaniza chilena sausages, casings removed
- 4 eggs
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Toasted bread for serving
Steps
Remove the casings from the longanizas and crumble the meat with your hands into small pieces.
Heat oil in a skillet over medium-high heat. Fry the crumbled longaniza for 4-5 minutes, breaking it up with a spoon, until the edges are crisp and the fat has rendered.
Reduce heat to medium-low. Crack the eggs into the pan and stir with the longaniza, scrambling until the eggs are just set but still soft. Season with salt and pepper.
Serve on a plate with toasted bread.
Tips
Do not drain the longaniza fat before adding the eggs. That paprika-tinted fat is the whole point. Pull the pan off heat while the eggs are still a bit wet; they keep cooking on the plate.