Broken Eggs with Chouriço | Portuguese Ovos Rotos Recipe

1. Begin by preparing the potatoes. Peel them, wash them thoroughly, cut them into fries, and place them in cold water to release the starch. Five minutes will be enough. After this time, place them on a towel and dry them very well.
2. Now, heat a frying pan with plenty of oil. To start frying, the oil needs to be very hot. Once the potatoes are added, fry them at two temperatures:
3. First, over low heat, until the potatoes are completely soft on the inside,
4. Then, for a few minutes over high heat, so they become crispy and golden on the outside.
5. When the potatoes are fried to your liking, drain them with a slotted spoon and place them on a plate lined with paper towels. Season them with salt and set aside.
6. The next step is to fry the eggs. Significantly reduce the amount of oil in the pan, but just like with the potatoes, it must be very hot before cracking the egg. Now, lower the heat slightly, season the egg with salt, and let it cook until it reaches the desired doneness, ideally with a runny yolk and slightly crispy edges.
7. Remove all the remaining oil from the pan and sauté the diced chouriço. Give it a quick sear just so it is lightly fried. When removing it from the pan, drain the excess fat.
8. To serve, layer the hot fries on a plate, scatter the sautéed chouriço over them, and place the fried eggs on top. Dust with a pinch of paprika. Break the yolks right before eating so they coat the potatoes.

Adapted from a Recipe by: Receitas Faceis