Bacalhau à Brás (Portuguese Salt Cod with Eggs & Potatoes)
Portugal's beloved Christmas comfort dish: flaked salt cod with sweet onions and crispy matchstick potatoes, folded into soft-scrambled eggs and finished with black olives and parsley.
Ingredients
- 1 lb Salt cod (bacalhau), soaked 24–48 hours with water changes
- 1 1/2 lb Potatoes, cut in matchsticks
- 5 tbsp Extra-virgin olive oil (divided)
- 2 Onions, thinly sliced
- 3 cloves Garlic
- 6 Large eggs
- 1/2 cup Black olives
- 1/2 cup Fresh parsley
Directions
- Simmer the soaked cod 10 minutes, drain and flake, removing skin and bones.
- Toss matchstick potatoes with 2 tbsp oil and roast at 425°F for 25 minutes, tossing, until crisp.
- Cook onions and garlic in 3 tbsp oil until soft and golden; add the cod and potatoes.
- Pour in beaten eggs and stir gently over low heat until just set and creamy. Top with olives and parsley.
Calorie breakdown
Per serving: olive oil 100 · potatoes 87 · cod 75 · eggs 70 · onions 15 · olives 13
💡 Lighter tip: Roasting the potatoes instead of frying them, as here, saves about 150 calories per serving.
Helpful for this recipe
Mandoline slicerShop on Amazon →Large nonstick-free skilletShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →