Runny Eggs with Linguiça and Fries Recipe
Ingredients
Directions
- Heat the oil in a deep fryer or large pot.
- Once hot, fry the potatoes until golden and crispy.
- Set aside on a paper towel-lined tray to drain excess oil.
- In a large skillet over medium heat, add the sliced inguiça, crushed garlic, and bay leaf.
- Cook until everything is well browned and flavorful, and turn off the heat once done.
- In a smaller skillet, heat a bit of oil.
- Fry the eggs one by one, leaving the yolks slightly runny (sunny-side-up style).
- Remove with a slotted spoon and put them aside.
- Divide the fries between two clay or ceramic serving dishes.
- Sprinkle the fries with salt, smoked paprika, and black pepper.
- Add half of the sliced linguiça slices on top of each plate.
- Using two wooden spoons, toss gently to combine.
- Adjust seasoning if needed and add the rest of the sausage over the top.
- Place the fried eggs on top.
- Season with a touch more salt and pepper.
- Right before serving, break the eggs with wooden spoons and let the yolk run through the fries and sausage, coating them in a rich, golden sauce.
Adapted from a Recipe by: Neuza Costa
Nutritional Facts (Per Serving)
Frequently Asked Questions
If you can't find linguiça, you can use chorizo or any other flavored sausage such as Italian sausage or kielbasa. For a vegetarian option, try using a plant-based sausage or mushrooms for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the fries and sausage in an oven or skillet and fry fresh eggs to serve on top again for the best texture.
Ensure that the oil is hot enough before frying; ideally, it should be around 350-375°F (175-190°C). If needed, fry the potatoes in smaller batches to avoid overcrowding, which can lower the oil temperature. For extra crispiness, consider soaking the cut potatoes in water for at least 30 minutes before frying to remove excess starch.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the richness of the eggs and the savory flavors of the linguiça beautifully.
General: Sauvignon Blanc - Its crisp acidity and citrus notes provide a nice contrast to the dish's richness and spice.
Beer
Portuguese: Super Bock - This classic Portuguese lager offers a balanced malt profile that pairs well with the savory elements of the dish.
General: Pale Ale - The hoppy bitterness and citrusy flavors of a pale ale enhance the dish while cutting through the richness of the eggs and linguiça.
Other Beverages
Coffee: A rich, dark roast coffee complements the dish's flavors, providing a warm, comforting finish to the meal.
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