Goan Sausage and Egg Masala
A fiery and tangy Goan delicacy where spicy pork sausages are cooked with onions, tomatoes, and scrambled eggs. A hearty and quick dish, perfect for breakfast or a simple lunch, best served with soft Goan bread.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Preparation
- b.Remove the casings from the Goan sausages and crumble the meat into small pieces.
- c.Finely chop the onion and tomato. Slit the green chilies lengthwise.
- d.In a separate bowl, lightly whisk the 6 eggs with a fork and set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat oil in a wide, heavy-bottomed pan or skillet over medium heat.
- c.Add the chopped onions and sauté for 5-6 minutes until they turn soft and light golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Sausage Masala
- b.Add the crumbled Goan sausage to the pan. Cook for 6-8 minutes, breaking it apart with a spatula, until it's cooked through and has rendered its spicy, red fat.
- c.Stir in the chopped tomatoes, turmeric powder, and Kashmiri red chili powder. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften completely and the oil begins to separate from the masala.
- d.At this stage, taste the masala. Add salt only if necessary, as the sausages are inherently very salty.
- 4
Step 4
- a.Scramble the Eggs
- b.Reduce the heat to low. Pour the whisked eggs evenly over the sausage masala.
- c.Allow the eggs to cook undisturbed for about 30-45 seconds, until the edges begin to set.
- d.Using a spatula, gently fold the eggs into the masala, creating soft curds. Continue to cook for 2-3 minutes until the eggs are just set but still moist and creamy.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the dish.
- c.Give it one final, gentle mix to combine.
- d.Serve immediately with soft Goan pav (bread rolls), sliced bread, or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Goan sausages are very salty and spicy. Always taste the masala before adding any extra salt.
- 2For the best texture, remove the sausage meat from its casing before cooking. This helps it cook evenly and integrate well with the masala.
- 3Do not overcook the eggs. The goal is soft, creamy curds that complement the sausage, not dry, rubbery eggs.
- 4If you find the rendered fat from the sausage to be excessive, you can carefully drain some of it off before adding the eggs.
- 5This dish is traditionally served with Goan pav, which is perfect for soaking up the flavorful oils and masala.
Adapt it for your goals.
With Potatoes
Add one small, boiled and cubed potato along with the sausage meat. The potatoes soak up the spicy oil and make the dish even more hearty.
With Bell PeppersWith Bell Peppers
Sauté one chopped bell pepper (any color) along with the onions for added crunch, sweetness, and nutrition.
Lower Fat VersionLower-Fat Version
For a lighter option, use spicy chicken or turkey sausage. You may need to add a little extra oil and a splash of vinegar to compensate for the lower fat and tang.
Why this is on our healthy list.
High in Protein
A combination of eggs and pork sausage provides a significant amount of high-quality protein, crucial for muscle building, tissue repair, and promoting a feeling of fullness.
Rich in B Vitamins
Eggs and pork are excellent sources of B vitamins, particularly B12 and B6, which are vital for energy metabolism, brain function, and the formation of red blood cells.
Source of Antioxidants
The use of turmeric, tomatoes, and garlic provides antioxidants like curcumin and lycopene, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
Goan sausages, or 'chourico', are a spicy pork sausage unique to Goa, India. They are heavily influenced by the Portuguese 'chouriço' and are known for their fiery, tangy, and smoky flavor, derived from red chilies, vinegar, garlic, and other spices.