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Claudia Rodrigues

Portuguese Peas with Chouriço & and Poached Eggs | Ervilhas com Ovos Escalfados

A classic Portuguese dish featuring peas, chouriço, and poached eggs in a savory tomato sauce. This simple, yet flavourful recipe is perfect for a hearty meal that brings the taste of traditional Portuguese cooking right to your kitchen.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Portuguese
Ingredients Equipment Method

Ingredients
  

  • 750 g frozen peas
  • 4-8 eggs depending on how many eggs each person wants
  • 1 medium onion diced
  • 2-4 cloves garlic diced
  • 2 bay leaves
  • 2 ripe tomatoes diced
  • 2 tbsp tomatoe paste
  • 200 g chouriço sliced
  • 100 g smoked back bacon diced
  • 118 ml white wine (1/2 cup)
  • 400 ml chicken stock
  • salt & pepper to taste

Equipment

  • Large Skillet

Method
 

  1. In a large skillet over medium heat, sautee the onion for 3-5 minutes. Add in the chouriço and back bacon and sautee for another 5 minutes, until bacon is crispy.
  2. Add in garlic and bay leaves and sautee until fragrant, around 30sec. Add in white wine and let the alcohol evaporate. Add in the diced tomatoes and tomato paste and let simmer until the tomato breaks down, 3-5 minutes.
  3. Add the peas to the skillet, and cover with chicken stock. Season with salt and pepper. Cover and cook for 4minutes.
  4. Make indentations with a spoon in the skillet and break eggs into the skillet and poach in the sauce for 4min. Serve!