"Huevos a lo bestia"
While the dish’s name gives prominence to the egg, its three main ingredients happen to be the pork loin, chorizo and morcilla (blood sausage). This recipe from the Alfarnate area, more specifically the famous “Venta de Alfarnate,” is undoubtedly the richest, tastiest dish in the entire province. Make sure you enjoy it with a piece of fresh bread to soak in all the flavours!
Preparation recipe
Time
40 minutes
Ingredients
- 2 eggs
- 1 pork loin chop
- 2 slices of morcilla (blood sausage)
- 1 chorizo
- Pork lard
- Migas Cortijeras (a type of crumbs)
- 1 clove of garlic
- Orange
- Olives
- Olive oil
- Salt
Explanation
While the dish’s name gives prominence to the egg, its three main ingredients happen to be the pork loin, chorizo and morcilla (blood sausage). This recipe from the Alfarnate area, more specifically the famous “Venta de Alfarnate,” is undoubtedly the richest, tastiest dish in the entire province. Make sure you enjoy it with a piece of fresh bread to soak in all the flavours!
Step by step
1. Pan-fry the garlic with olive oil. Add the crumbs when the garlic is golden brown 2. Fry the chorizo and morcilla (blood sausage) in another pan 3. Heat olive oil in a pan and fry the eggs 4. Keep the pork loin with the lard and garlic, so it absorbs the flavour while heating it to melt the grease. 5. Add all the ingredients to the plate and garnish
