Portuguese · 45 min · serves 4

Bacalhau à Brás (Salted Cod with Potatoes and Eggs)

Kept by The Bhook kitchen

Ingredients

• 400 g salted cod (desalted for 24 hours, changing water 3 times)
• 400 g potatoes (about 3 medium)
• 1 onion
• 3 cloves garlic
• 4 eggs
• 1 tbsp olive oil
• 15 g parsley
• 12 black olives (pitted)
• black pepper

Method

1. Shred the soaked cod with your fingers into bite-sized pieces. Set aside and feel for any stray bones.
2. Peel and cut the potatoes into matchsticks, like thin fries. Rinse and pat dry with a towel.
3. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until translucent, about 7 min, then add minced garlic, stirring until you smell its aroma.
4. Increase heat and add the potatoes. Cook, stirring, until just golden and tender but not soft, about 10 min.
5. Add the shredded cod and cook together, stirring, until the cod turns opaque and looks flaky, about 5 min. Season with black pepper (cod is salty, so taste before adding salt).
6. Beat the eggs and pour over the pan. Stir constantly for 2–3 min until eggs are just set but still creamy and moist, not dry.
7. Scatter chopped parsley and olives on top, and serve hot.

The trick is not overcooking the eggs or they dry out. Stop as soon as they're just set.