Peel, halve and small dice <quantity>1</quantity> onion

Peel and mince <quantity>6</quantity> garlic cloves

Drizzle vegetable oil in a small skillet over medium heat

Add <quantity>2</quantity> eggs and fry for 30s

Reduce the heat to low. Season with salt and black pepper to taste

Carefully release the sides of the eggs to avoid sticking. Fry until the whites are crispy and the yolk still creamy. Repeat the process with the other <quantity>2</quantity> eggs

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a skillet over medium heat

Add <quantity>100<unit>g</unit></quantity> of medium diced bacon and fry until it begins to release fat

Add <quantity>200<unit>g</unit></quantity> of sliced Calabrian sausage and fry until golden brown

Add the diced onion and fry until translucent

Add the minced garlic and fry until soft

Add <quantity>500<unit>g</unit></quantity> of cooked pinto beans and mix

Rip the fried eggs by hand and add them to the skillet

Mix to combine

Add <quantity>2<unit>tbsp</unit></quantity> of cassava flour and mix

Add picked parsley and coriander to taste and mix

Add the remaining cassava flour and mix. Adjust seasoning with salt and black pepper to taste. The tropeiro beans are ready

Enjoy!