Bacalhoada (Salt Cod, Potato and Egg Bake)
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Ingredients
- 600 g salt cod, soaked overnight and drained
- 600 g waxy potatoes, thinly sliced
- 1 onion, sliced
- 3 garlic cloves
- 2 ripe tomatoes
- 4 large eggs
- 50 g pitted black olives
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 543 kcal
- Protein
- 54.7 g
- Carbohydrate
- 29.6 g
- of which sugars
- 5 g
- Fat
- 21 g
- of which saturates
- 4.4 g
- Fibre
- 4.2 g
- Salt
- 5.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Simmer the soaked salt cod in fresh water for 10 minutes, then drain and flake into large pieces, checking for bones.
- 2
Boil the potato slices in salted water for 5 minutes until just tender, then drain.
- 3
Heat half the olive oil in a pan and cook the onion and garlic for 6 minutes until softened. Add the tomatoes and cook for 3 minutes.
- 4
Layer the potatoes, flaked cod and tomato mixture in an ovenproof dish, finishing with a layer of potato. Drizzle with the remaining oil.
- 5
Bake for 20 minutes, then make 4 small gaps and crack an egg into each. Bake for a further 8-10 minutes, until the eggs are just set.
- 6
Scatter with the black olives and serve straight from the dish.
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