Deconstructed Francesinha Bowl

Sauce Preparation

1. Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in diced tomatoes, beer, brandy, paprika, and bay leaf. Bring to a simmer.
4. Reduce heat and let it simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Remove bay leaf.
5. Blend the sauce until smooth using an immersion blender or transfer to a regular blender. Season with salt and pepper to taste.

Main Components

1. While the sauce is simmering, cook the steak in a hot pan with a little oil until browned and cooked to your liking. Season with salt and pepper.
2. In the same pan, briefly fry the chouriço slices on both sides until slightly crispy.
3. Poach the eggs in simmering water until the whites are set and yolks are still runny. Alternatively, fry the eggs.

Assembly

1. Divide the cooked rice among four serving bowls.
2. Arrange the sliced steak, chouriço, and ham over the rice.
3. Carefully place a poached egg on top of each bowl.
4. Generously ladle the warm tomato-beer sauce over the entire contents of each bowl.