300 g of smoked linguiça, cut into thin slices
1 large onion (150 g), cut into thin slices
3 tablespoons of olive oil
2 large tomatoes (340 g), peeled and seeded, diced
1 tablespoon of salt
4 hamburger buns (160 g)
8 quail eggs well cooked, diced
6 black olives, sliced
300 g of smoked linguiça, cut into thin slices
1 large onion (150 g), cut into thin slices
3 tablespoons of olive oil
2 large tomatoes (340 g), peeled and seeded, diced
1 tablespoon of salt
4 hamburger buns (160 g)
8 quail eggs well cooked, diced
6 black olives, sliced
In a large skillet, heat the linguiça, onion, olive oil, tomato, and salt over high heat
Stir constantly with a wooden spoon until the mixture starts to simmer (about 2 minutes)
Reduce the heat to medium, cover the skillet, and cook while stirring occasionally until the tomato starts to break down (about 10 minutes). Reserve
Cut the hamburger buns in half and distribute the reserved filling over the lower halves
Top with quail eggs and black olives
Cover with the upper bun halves
Serve immediately
(580 calories per serving)
