Portuguese Fisherman

Total Time:
45 min
30 min
15 min

4 to 6 servings

  • 1 red pepper, sliced thin
  • 1 large Spanish onion, sliced thin
  • 1 cup chicken broth
  • 1 pound ground chourico
  • 1 pound ground linguica
  • 1/2 cup vegetable juice (recommended: V8)
  • 1/4 cup paprika
  • 1/4 cup cayenne pepper
  • 8 eggs
  • 1/4 cup water
  • 2 tablespoons butter
  • 10 ounces jalapeno cheese, shredded
  • Portuguese English muffins
  • In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes.

  • Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.

  • In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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