Recipe courtesy of Kitchen Little

Portuguese Fisherman

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.