Peas and Chorizo: Ervilhas com Ovos Portuguesa

This is an easy recipe for a classic Portuguese stew of sweet green peas, Portuguese chorizo and eggs.

Lenny (Laudalino, his Portuguese name) loves this dish, it is comfort food for him.  While he was in Boston last week, his mother sent him home with a container full of traditional Portuguese chorizo.  We have yet to find them out in the bay area, so this is always a welcome treat.  He also loves sweet peas so I decided to surprise him with one of his favorite dishes for dinner.

Now keep in mind, I will NEVER be able to make Portuguese dishes as his mother does nor would I want to try to compete.  *wink*  I make these dishes purely by what is in my “memory taste-box”.  Lenny said it was similar but that his mother does not use a wine base but rather water.  I like using wine as I feel it gives it more flavor (shhh, don’t tell) as well I like the peas to be bright green and not over cooked (the result of growing up in the 70′s and eating overcooked veggies).   Traditionally, or at least the way I have been served this dish, the eggs are fried, I prefer a slightly runny yolk so I lightly poach them with the peas during the last few minutes of cooking.  It is similar to mom’s but not really, regardless it was delicious;  think of it as a modern twist on a traditional recipe.

I like to serve a simple salad, a big loaf of crunchy bread and a glass of wine with this dish.

Recipe:  Peas and Chorizo:  Ervilhas Portuguesa

1/2 yellow onion, diced

3 cloves garlic, minced

1 portuguese chorizo, sliced into circles

16oz frozen sweet peas

white wine

olive oil, portuguese preferred

kosher salt, to taste

2 eggs

Saute onions in a drizzle of olive oil, over medium to low heat, until soft, about 5 minutes.  Add chorizo and saute until cooked, about 10 minutes.  Add the garlic, stir.  Add peas and pour in about a cup of white wine, more or less, depending on how saucy you like the dish.  Lower the heat and cook until warm, about 3 minutes, give a stir.  Gently crack eggs on top of the peas and cover with a lid, cook until whites are cooked and yolks still runny, about 3 minutes.  Serve.  Eat.