Chouriço and Egg Sandwich

I have always been fascinated and humbled listening to my mother's childhood stories; it almost feels like she comes from another planet. She grew up in the back woods village of Bragada, located in the Northern province of Trasmontes, Portugal. Even though she immigrated to the United States as a teenager, she raised my brother and I with the same basic principles and food of her roots.

This chouriço (sausage) and egg sandwich is one of our childhood classics. Mom would make this in a pinch for lunch or as a snack to share. Everybody loved it because it was so simple yet filled with tons of flavor. I can easily see this being served in my grandparents home overseas because it's basic farm fare and filling.

The ingredient list is very short: chouriço, eggs, parsley, pepper, olive oil, and a hunk of good bread. Let's face it, chouriço, much like bacon, makes anything tasty! The one pictured in this post comes from European Foods located in Arlington, VA. My only qualm was the one I procured had a lot of fat in it- you can tell by the white spots. Fat equals flavor but I like mine with a little less. If you cannot find any chouriço, the closest substitute in terms of flavor is Spanish chorizo or andouille sausage.

Hope you enjoy this little slice of nostalgia.

Thanks again mom for coming over and making it for us!

Chouriço and Egg Sandwich 

6 eggs
1 chouriço, sliced into half inch pieces
1 tablespoon chopped parsley
splash of olive oil
black pepper, red pepper, and salt for seasoning
sturdy bread (i.e. French baguette)

In a large bowl, whisk together the eggs until well combined and a few bubbles appear on top. Stir in the parsley and generous amount of black pepper and a pinch (1/8 teaspoon- the meat has plenty of sodium) of salt. Red pepper flakes optional. Set aside.

Lightly coat a large skillet with olive oil and set to medium heat. Add the sliced chouriço and cook until the juices start coming out, about a 3 minutes, then flip. Make sure that they are evenly distributed in the pan.

Keep the heat at medium low and poor in the egg/ parsley mixture. Continue cook until the eggs firm. If your a G like my mother, flip it on a plate and immediately slide it back into the pan to cook the other side. If you're less confident like me, throw it under the broiler like a frittata for a few minutes, until the top has cooked.

Serve between bread (mom likes to butter hers) or as a stand alone omelette.