Ous amb Sobrassada

Ous amb Sobrassada

Recipes with Sobrassada de Mallorca

Sobrassada and eggs in the pan: the sausage melts into rendered orange fat before the eggs go in, basting the whites as they set. This is the Mallorcan working breakfast, quick to make and forceful in flavour. The eggs cook in paprika-coloured fat and arrive at the table with that fat pooled around them. Bread is not optional.

Prep Time

2 min

Cook Time

8 min

Servings

2

Difficulty

Easy

Ingredients

  • 80 g sobrassada, casing removed
  • 4 large eggs
  • 1 tablespoon olive oil
  • Salt and black pepper
  • Crusty bread for serving

Steps

1

Heat the olive oil in a medium frying pan over medium heat. Add the sobrassada in rough pieces. As it heats, it will begin to melt and render, releasing deep orange paprika fat into the pan. Stir gently with a spatula. After 2 to 3 minutes the sobrassada pieces will have softened and the pan will have a pool of orange fat.

2

Crack the eggs directly into the pan, spacing them apart. Lower the heat slightly. The egg whites will begin to set in the paprika fat.

3

Using a spoon, baste the tops of the egg whites with the hot orange fat from around the edges of the pan. This sets the whites without flipping. Cook until the whites are fully set and the yolks are still runny, about 4 to 5 minutes.

4

Season with a little salt and black pepper. Serve directly from the pan with bread alongside to mop up the orange fat.

Tips

The rendered sobrassada fat is the flavour vehicle. Do not drain it. The eggs should arrive at the table sitting in a shallow pool of paprika-coloured oil. If the sobrassada renders so much fat that it threatens to deep-fry the eggs, remove a tablespoon or two from the pan before adding them. The remaining sobrassada pieces, partially dissolved into the fat, are eaten alongside the eggs.