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
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
Ingredients
Directions
- 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.
