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Prego no prato

Learn how to make prego no prato, a traditional Portuguese dish of tender beef steak topped with a fried egg. Get the recipe and tips for perfect results.

by Maria
Prego no prato

Have you ever heard of prego no prato? If not, let me introduce you to this delicious and satisfying Portuguese dish. Prego no prato is a traditional meal consisting of a tender beef steak topped with a fried egg and served with side dishes like french fries and white rice. It’s simple, hearty, and oh-so-tasty.

I first discovered prego no prato while traveling in Portugal. I was wandering the streets of Lisbon, taking in the sights and sounds of the city, when I stumbled upon a small, family-owned restaurant. The menu was filled with traditional Portuguese dishes, but one caught my eye: prego no prato.

I decided to give it a try and was blown away by the flavors and textures of the dish. The beef was tender and juicy, the egg added richness, and the side dishes rounded out the meal perfectly. I knew I had to learn how to make this dish at home.

After some experimentation in my own kitchen, I’ve come up with a recipe for prego no prato that is easy to make and delivers all the flavors of the original dish. In this blog post, I’ll share my recipe with you and give you tips for making the perfect prego no prato at home.

So grab your apron and let’s get cooking!

Prego no prato

Prego no prato

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 165 calories 3 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 beef steaks
  • 3 large eggs
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • Coarse salt and freshly ground pepper
  • Margarine


  1. Place the steaks between two sheets of plastic wrap and pound with a meat mallet until tender.
  2. Season the steaks with salt, pepper and minced garlic.
  3. Let the steaks rest for a few minutes to allow the flavors to meld.
  4. Heat a large skillet over medium heat and add a tablespoon of margarine. Once melted, add the steaks and cook until browned on both sides.
  5. In another skillet, heat a drizzle of olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
  6. Serve the steaks with a fried egg on top and your choice of side dishes, such as homemade french fries and fluffy white rice.


  • You can add other ingredients to this recipe to make it your own. Some ideas could be adding sliced onions or mushrooms to the pan while frying the steaks, or topping the dish with fresh herbs like parsley or cilantro.
  • You could also try serving it with different side dishes, such as roasted vegetables or a salad. Feel free to get creative and experiment with different flavors and ingredients!
  • When choosing a good beef steak, there are a few things to keep in mind. First, consider the cut of beef. Different cuts have different levels of tenderness and flavor. For example, ribeye and tenderloin are known for their tenderness and rich flavor, while sirloin and flank steak are leaner and less tender.
  • Another factor to consider is the marbling of the meat. Marbling refers to the white flecks of fat within the muscle tissue. A good steak will have a moderate amount of marbling, as this fat adds flavor and juiciness to the meat.
  • It’s also important to look for beef that is bright red in color with a firm texture. Avoid beef that looks dry or has a brownish color.
  • Finally, consider the source of the beef. Look for beef that has been raised without hormones or antibiotics and has been fed a natural diet. This can result in better quality meat with more flavor.


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