Portuguese stewed peas & eggs
Ervilha com ovos guesados Portuguese for Peas & egg stew
This is an all-time favourite dinner at my house. Its warm and cozy. It’s comfort. The kids big and small love it, so i pack it up the next day for lunches. This is a simple and quick recipe and you can throw in some chicken or lamb or even a fish like cod.
1/2 chouriço sausage (100g approx), sliced
- 1/2 linguica sausage (100g approx, sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup (240ml) red wine
- 4 tomatoes, chopped
- 2 teaspoons paprika
- 3 cups (550g) frozen peas (fresh is better, but don’t use canned)
- salt and pepper to taste, 1 bayleaf
- 6 eggs (one per person)
- Cilantro (optional)
First place the olive oil into a pan over medium heat. Add in onion, bayleaf, garlic and sausages. Cook until the sausage is brown and crispy around the edges. Add in the wine and cook a couple more minutes, scraping the browned bits off the bottom with a spatula or spoon.
Toss in the tomatoes, paprika and stir in peas. Reduce the heat to medium low and allow to simmer for about 10 minutes.
Crack each egg and pour directly into the stew one at a time, careful not to break the yolks. Cover and allow to cook about 8 or 9 more minutes for a hard yolk. 7 minutes is good for a runny yolk and 10 is good for a hard yolk. Season with salt and pepper.
Sprinkle with cilantro and serve warm with crusty bread to sop up all the saucy goodness.