Peas with Poached Eggs (Ervilhas com Ovos Escalfados)
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A comforting and budget-friendly Portuguese classic featuring smoky chouriço, presunto, sweet peas, and perfectly poached eggs. This flavorful one-pan meal is perfect for any day of the week.
00:30:00 total
Serves 5
medium
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Ingredients
- peas - 600g (frozen, thawed)
- presunto - 200g (Portuguese cured ham)
- chouriço - 200g (Portuguese sausage)
- onion - 200g (thinly sliced)
- ripe tomatoes - 300g (finely chopped)
- chicken stock or water - 300ml
- garlic - 2 cloves (minced)
- piri piri chilies - 2 (adjust to taste)
- bay leaves - 2
- roasted cumin powder - 1 tsp (optional)
- sweet paprika - 1/2 tsp ((pimentão doce))
- salt and black pepper - to taste (to taste)
- tomato paste - 1 tbsp (or 150ml white wine)
- parsley stems - a handful (finely chopped)
- olive oil - 1 tbsp
- eggs - 5 (or as many as needed)
- fresh parsley and mint - to taste (for garnish)
Instructions
- Prep Ingredients: Thinly slice the onion, slice and chop the presunto, slice the chouriço, mince the garlic and chili, finely chop the parsley stems, and finely chop the tomatoes.
- Start Cooking: Heat a large pan over medium heat with olive oil. Add onions and sauté until softened. Add chouriço and presunto, frying to release flavors.
- Add Spices and Tomatoes: Add bay leaves, minced garlic, chilies, chopped parsley stems, sweet paprika, and roasted cumin powder. Stir in tomato paste or wine, then add chopped tomatoes. Cover and cook until tomatoes soften.
- Add Peas and Stock: Stir in peas and pour in chicken stock. Season with black pepper and cover, cooking until peas are tender.
- Prepare Eggs: Crack eggs into small bowls. After peas are cooked, taste for salt, add parsley, and create wells in the dish for the eggs. Gently place eggs into the wells, reduce heat, cover, and poach to desired doneness.
- Serve: Uncover, check eggs, season with black pepper, and garnish with fresh parsley and mint. Serve immediately on a traditional Portuguese clay plate for an authentic touch.
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