Bacalhau à Brás

Method

1. Peel and slice the potatoes thinly. Soak in cold water for about 10 minutes to remove starch.
2. Blanch the salt cod (bacalhau) in boiling water for 10 minutes. Drain, then remove skin and bones. Shred into pieces.
3. Slice the onions and chop the garlic.
4. In a large pan, heat a good amount of oil. Add the garlic, then the onions and a bay leaf. Cook until the onions are softened and slightly caramelized.
5. Drain the potatoes and pat dry very well. Fry them in hot oil until golden and crispy. Drain on paper towels.
6. When the onions are ready, remove the bay leaf. Add a pinch of salt.
7. Add the shredded bacalhau to the pan. Break it into small pieces with a spoon.
8. Add a handful of olives and chopped parsley. Mix.
9. Add the fried potatoes to the pan and mix.
10. Crack the eggs directly into the pan. Season with salt and pepper. Stir gently until the eggs are just set (or to your desired consistency).
11. Garnish with a few more olives and some black pepper. Serve immediately.