Breakfast
Fried Eggs with Chilean Sausage
Ingredients
- - 4 large eggs
- - 2 links Chilean longaniza sausage (about 200 g / 7 oz) or a mild Spanish-style chorizo
- - 2 tbsp (30 ml) neutral oil
- - 1/4 tsp salt
- - 1/4 tsp black pepper
- - 4 slices crusty bread, to serve
Method
- Prick the sausages a few times with a fork and slice into 1 cm (1/2 in) rounds.
- Heat 1 tbsp oil in a frying pan over medium heat and cook the sausage rounds for 6-8 minutes until browned and cooked through. Set aside on paper towel.
- Add the remaining oil to the same pan and crack in the eggs.
- Fry for 2-3 minutes for runny yolks, or longer if preferred, seasoning with salt and pepper.
- Plate the eggs alongside the sausage rounds with crusty bread on the side.
Introduction: A hearty country breakfast common in southern and rural Chile, pairing fried eggs with longaniza, a paprika-seasoned pork sausage brought by Spanish settlers and adapted with local spices over generations.
Cultural Background: A hearty country breakfast common in southern and rural Chile, pairing fried eggs with longaniza, a paprika-seasoned pork sausage brought by Spanish settlers and adapted with local spices over generations.
Tips: Cook the sausage first so its rendered fat flavors the eggs. Don't overcrowd the pan.
Variations: Substitute longaniza with any smoked pork sausage; some families add a fried tomato slice. No authentic vegetarian version — a plant-based sausage may be substituted.
Lunches
Storage: Best eaten immediately. Cooked sausage can be refrigerated separately for up to 2 days.
Reheating: Reheat sausage in a dry pan over medium heat for 2-3 minutes; fry fresh eggs rather than reheating. Nutrition (approx., per serving) Approx. 410 kcal, 22g protein, 8g carbohydrate, 32g fat, 1g fiber per serving.
FAQs
Q: What is longaniza?
A: A long, thin pork sausage seasoned with paprika and garlic, widely eaten across Chile and Spain.
Q: Can this be made without sausage?
A: Yes, simply fry the eggs and serve with sautéed vegetables instead.