Serves 4

Here is a quick short cut to use up left-over Bacalhau à Gomes de Sá

• 2 tablespoons olive oil
• 2 cups left over Bacalhau à Gomes de Sá
• 4 eggs, lightly beaten
• 1/2 teaspoon coarse salt or to taste
• 1/4 teaspoon ground black or white pepper to taste
• 2 tablespoons finely chopped parsley

1. Heat the oil in a medium skillet over medium-high heat. Add and thoroughly heat the leftover cod mixture in the olive oil for about 5 minutes.
2. Add the beaten eggs. Season with salt and pepper, if needed, and cook until eggs are done, stirring occasionally, as if cooking scrambled eggs.
3. Garnish with parsley and serve immediately.