Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau desfiado com ovos is one of the most practical ways to use leftovers or thin flakes of desalted fish.
It can be made as scrambled eggs, as an omelet or with poached eggs on top — each house has its own preference.
Ingredients
- 400 g of shredded desalted cod
- 4 eggs
- 1 small onion, chopped
- 2 garlic cloves
- 60 ml of olive oil
- Chopped parsley
- Black pepper
Method
- Sauté onion and garlic in olive oil until softened.
- Add the shredded cod and sauté for 3 to 4 minutes.
- Beat the eggs lightly and pour over the cod.
- Stir over low heat until the eggs are softly set but still creamy.
- Season with pepper and finish with parsley.
- Serve hot, with bread or boiled potatoes.
Tips from Empório Portugal
- Remove from the heat when the eggs are still slightly damp.
- If the cod is very dry, add an extra spoonful of olive oil for moisture.
- It works well as a filling for bread or toast.
Possible substitutions in Brazil
- Quail eggs can be used for smaller individual portions.
- Onion can be swapped for leek.
Pairing
A light white wine or a glass of Vinho Verde. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe