Estes ovos mexidos com alheira são uma reinterpretação deliciosa de um prato tradicional português, perfeitos para um almoço rápido, um jantar leve ou até mesmo um brunch de fim de semana. A combinação do sabor intenso e fumado da alheira com a suavidade dos ovos cremosos e a frescura dos coentros cria uma harmonia de sabores surpreendente e reconfortante. Sirva com uma fatia de pão rústico torrado para uma refeição completa.

Ingredientes

  • 6 ovos
  • 1/2 alheira de caça
  • 1 cebola roxa
  • 1 molho de coentros
  • sal e pimenta q.b.
  • azeite

Preparação

  1. Salteie a cebola no azeite. Junte a alheira sem pele e deixe dourar. Parta os ovos um a um, e junte. Deixe-os parcialmente cremosos. Desligue o lume.
  2. Tempere de sal e pimenta e junte os coentros desfiados.
  3. Sirva de imediato.

For a taste of modern Portuguese comfort food, here is the English version of this simple yet flavourful dish.

Scrambled Eggs with Alheira and Coriander

This dish is a fantastic example of modern Portuguese cuisine, taking a beloved traditional ingredient—Alheira—and giving it a simple, contemporary twist. Alheira is a unique type of Portuguese sausage, traditionally made with a mixture of poultry and game meats, bread, and garlic, giving it a distinctive soft, pâté-like texture and a smoky, savoury flavour. When crumbled and pan-fried, its edges become wonderfully crisp, providing a perfect contrast to soft, creamy scrambled eggs.

This recipe is incredibly quick to prepare, making it an ideal choice for a satisfying brunch, a speedy lunch, or a light supper. The fresh, citrusy notes of coriander cut through the richness of the sausage and eggs beautifully, while the red onion adds a touch of sweetness. For a heartier meal, serve it on top of a slice of toasted sourdough bread. You could also add some sautéed mushrooms or spinach for extra vegetables.

Ingredients

  • 6 eggs
  • 1/2 game alheira sausage
  • 1 red onion, finely chopped
  • 1 bunch of fresh coriander
  • Salt and freshly ground black pepper to taste
  • Olive oil

Method

  1. In a frying pan, sauté the chopped red onion in a little olive oil until softened. Remove the skin from the alheira, crumble the filling into the pan, and cook until it is golden and slightly crispy.
  2. Crack the eggs into a bowl and lightly beat them. Pour the eggs into the pan with the alheira. Cook over a medium-low heat, stirring gently, until the eggs are cooked to your liking but still partially creamy. Turn off the heat.
  3. Season with salt and pepper and stir in the chopped fresh coriander.
  4. Serve immediately.