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    sobrasada, Fried Duck Egg with Sobrasada Sausage Recipe Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0

    Fried Duck Egg with Sobrasada Sausage

    • Serves 2 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    5 mins
    Total time
    10 mins
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    • 2 duck eggs
    • 100g sobrasada sausage, cut into one-inch thick slices
    • 2 chunky slices of sourdough bread or other country bread
    • Unsalted butter
    • 2 tbsp of olive oil
    • A pinch of fresh thyme leaves
    • Salt and pepper


    Sobrasada is a traditional soft, chorizo style sausage from Mallorca made with ground pork, paprika, salt and other spices.
    Because of their balmy semi-tropical climate, islanders in Mallorca and Menorca are unable to fully dry-cure their meat, as is done on mainland Spain. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time. The result is sobrasada, a unique cured sausage that has a soft-spreadable texture which is ideal for cooking or as a spread. In this recipe, I fry the sobrasada sausage before spreading it on toast and topping it off with a crispy fried duck egg for a quick and tasty brunch dish.


    1. Heat a medium sized frying pan, add 1 tablespoon of the oil and fry the pieces of sobrasada sausage. Use a fork to break the sobrasada sausage into a mince and fry for 3 minutes until crispy, set aside.
    2. In another frying pan, heat the remaining oil until hot and smoky. Break your duck eggs into the pan and fry until the egg white is lightly brown and crispy but the egg yolk is still runny, about 2 minutes.
    3. Butter your toast and lay it on a plate. Spoon your fried sobrasada sausage on the toasted bread. Place your fried egg on top and finish with a sprinkling of fresh thyme, salt and pepper.

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