Portuguese Bacalhau à Brás
(Salt Cod with Potatoes and Eggs)
INGREDIENTS
1 pound salt cod (bacalhau), soaked overnight and drained
1/2 cup olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
4 large potatoes, peeled and cut into thin matchsticks
6 large eggs
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/2 cup black olives
Lemon wedges for serving
PREPARATION
Prepare the Salt Cod:
Soak the salt cod in cold water overnight, changing the water several times to remove excess salt.
Drain the cod, then boil it in fresh water for about 10 minutes until tender. Drain and let cool. Remove any skin and bones, then shred the cod into bite-sized pieces.
Prepare the Potatoes:
Heat a large frying pan over medium heat and add olive oil.
Add the potatoes and fry until they are golden and crispy. Remove with a slotted spoon and drain on paper towels.
Cook the Onions and Garlic:
In the same pan, add the onions and garlic. Cook over medium heat until the onions are soft and translucent.
Combine Ingredients:
Add the shredded salt cod to the pan with the onions and garlic. Stir to combine and cook for a few minutes.
Add the fried potatoes to the pan and stir gently to combine.
Cook the Eggs:
Beat the eggs in a bowl and season with salt and pepper.
Pour the eggs over the cod and potato mixture. Cook, stirring constantly, until the eggs are just set but still creamy.
Finish and Serve:
Remove from heat and stir in the chopped parsley and black olives.
Serve immediately with lemon wedges on the side.
Enjoy your Bacalhau à Brás, a classic Portuguese dish that's delicious and perfect for summer!