Portuguese peas and eggs (ervilhas com ovos escalfados)
This easy, comforting dish is quick to make and a tasty one dish meal.
Servings: 2
Calories: 286kcal
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Ingredients
- ½ onion
- 1 clove garlic or 2 if small
- 1 tomato large
- 2 oz Portuguese chourico or Spanish, if Portuguese not available
- 2 eggs (or more, if you prefer)
- ½ tablespoon olive oil or more, as needed
- ¼ cup white wine eg vinho verde
- ½ teaspoon paprika
- 1 bay leaf small (still use 1, but larger, if double recipe)
- 1 pinch salt
- 1 pinch pepper
- 1 cup peas frozen or fresh
Instructions
- Finely chop the onion and garlic. Optionally peel the tomatoes, but either way, finely chop. Slice the chourico/chorizo in slices, halved if they are large. Crack each egg into a small bowl or cup and set aside, ready to add in later.
- Warm the oil in a medium skillet/frying pan over a medium-high heat. Add onion and cook for 5 minutes or so until softening. Add the garlic and chourico/chorizo and and cook a minute or two more.
- Add the wine, allow to simmer to boil off the alcohol and reduce a little. Stir to scrape off any browning from the skillet/pan. Add the paprika and bay leaf and mix in. Then add the tomatoes, season with a little salt and pepper, and cook for a few minutes until well softened. If needed, add some water (around 2 - 4tbsp, 30-60ml) so that the sauce has some liquid to it.
- Add the peas, mix in and cook a minute at most if frozen, a couple if they are fresh. Create slight indents in the mixture for the eggs (one indent per egg) but not all the way to the bottom. Pour an egg into each indent, then cover the skillet/pan with a lid and reduce the heat as the eggs cook.
- You want the egg white to cook but the yolk to skill be slightly runny, but remember it will continue to cook slightly after you remove from the heat, so check regularly. Then remove from the heat and serve - works well with some crusty bread on the side. You can optionally top with a little chopped parsley or cilantro/coriander.
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Notes
Portuguese chourico is a cooked pork sausage, seasoned with paprika, vinegar and other seasonings. It is similar to some Spanish chorizo, though tends to be less fatty and with a bit less paprika. So depending which kind you use, you may need a little more or less oil to cook the base (you can add the chorizo earlier with the onion to render some fat, with Spanish chorizo). And you might not need as much paprika with Spanish chorizo, though it's usually not something you can have too much off.
If you prefer, you can use part chourico, part bacon - if so you may want less oil and I'd add the bacon first to render fat to cook the onion in.
Nutrition
Calories: 286kcal | Carbohydrates: 17g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 92mg | Potassium: 466mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1668IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 3mg
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