A recipe for Ovos Mexidos com Farinheira! These Portuguese scrambled eggs are combined with pieces of Farinheira for quite the delicious petisco.
We recently came across European Foods Import Export in Arlington, Virginia! This market is packed with Brazilian, Portuguese, and Spanish staples.
In addition to finding Polvilho Azedo (Brazilian sour manioc starch) to update my Waffle de Pão de Queijo (Brazilian Cheese Bread Waffles) recipe, I also went home with a few different types of sausage.
Farinheira was one of them and I had no idea what to do with it. After searching through cookbooks and online, most of the recipes paired it with scrambled eggs.
These Ovos Mexidos com Farinheira are a great and easy option for a starter, light snack, or among small plates (petiscos) to pair with drinks.
Simply cook bite-sized pieces of the Farinheira with onion and garlic until heated through and lightly browned. Pour in the eggs and gently fold to scramble until barely set.
Serve the Ovos Mexidos immediately with slices of a crusty bread.
Farinheira
The name of the sausage comes from the word Farinha (translates to flour). Farinheira has a softer texture with the addition of flour to create a more dough-like consistency.
The brand I used combined the wheat flour with pork, pimento paste, white wine, garlic, paprika, cayenne, brown sugar, cinnamon, and nutmeg.
The casing is not edible, so use a sharp knife to remove it before cutting the Farinheira into bite-sized pieces. Do not try to squeeze it out of the casing. It may stick to the edges.
A Few Tips
Add a little more olive oil if needed to keep the sausage from sticking to the pan.
The milk adds a little creaminess to the eggs. Some recipes even stir in butter or cream at the end of cooking.
Adjust the heat between medium and low to keep the eggs from cooking too quickly.
Cook the eggs just until barely set. They will continue to dry with residual heat for a couple of minutes after removing from the stove.
I topped the Ovos Mexidos com Farinheira with parsley, but have also seen cilantro or chives.
Other additions may include tomato, spinach, or bacon.
Looking for more Portuguese recipes?
Try my:
- Raivas (Portuguese Cinnamon Cookies)
- Papo Secos (Portuguese Crusty Rolls)
- Cogumelos Marinados com Bacon (Marinated Mushrooms with Bacon)
Ovos Mexidos com Farinheira (Portuguese Scrambled Eggs with Farinheira) Recipe
Adapted from My Lisbon
Ovos Mexidos com Farinheira (Portuguese Scrambled Eggs with Farinheira)
Ingredients
- 2 tablespoons (30 milliliters) olive oil
- 1/2 medium onion peeled and finely chopped
- 2 cloves garlic peeled and minced
- 1 Farinheira sausage casing removed and cut into bite size pieces
- 6 large eggs
- 1/4 cup (60 milliliters) milk
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- In a large skillet, drizzle olive oil over medium heat.
- Add the onion and cook, stirring often, until softened.
- Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
- Add the Farinheira sausage pieces and cook, stirring occasionally, until heated through and lightly browned on the edges.
- In a medium bowl, lightly beat together the eggs with the milk, salt, and pepper.
- Reduce heat to medium low and pour the eggs into the skillet. Cook, folding lightly to combine, until barely set.
- Adjust seasoning to taste, garnish with parsley, and serve immediately.
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